Coconut Cake
8 servings
90 minutes
Coconut cake is a delicate and airy dessert enveloped in the sweet aroma of vanilla and creamy texture of the frosting. Its origin is linked to popular American baking traditions where the combination of coconut, mascarpone, and soft cheese creates a rich flavor. A light caramel hint from golden sugar complements the coconut sweetness, while the soft layers absorb the cream perfectly, making each bite melt in your mouth. This cake is ideal for both cozy family tea times and festive gatherings. Its lightness and tender structure make it not only delicious but also aesthetically pleasing, especially with shredded coconut adorning the surface.
1
Prepare the cream: combine 40 g of finely grated coconut, mascarpone, cottage cheese, 1 teaspoon of vanillin, 2 teaspoons of golden sugar, and whip.
- Coconut pulp: 165 g
- Mascarpone cheese: 250 g
- Soft cottage cheese: 200 g
- Vanillin: 2 teaspoons
- Golden fine sugar: 190 g
2
Leave the baked layers in the molds for 5 minutes. Then remove from the molds, let cool, and cut the layers in half horizontally.
3
Place the first layer on a plate, spread a thin layer of cream on it, place the second layer on top, spread cream on it, and do the same with the remaining layers.
4
Spread cream on the sides of the cake and sprinkle with coarsely grated coconut flesh.
- Coconut pulp: 165 g
5
Grate 50 g of coconut flesh coarsely, and grate the remaining flesh finely.
- Coconut pulp: 165 g
6
Sift flour and baking powder into a bowl. Add eggs, softened butter, 175 g of golden sugar, 1 teaspoon of vanillin, and mix until a homogeneous mass is obtained (the mixture should easily come off the spoon).
- Flour with baking powder: 175 g
- Baking powder: 1 teaspoon
- Chicken egg: 3 pieces
- Butter: 175 g
- Golden fine sugar: 190 g
- Vanillin: 2 teaspoons
7
Add 75 g of finely grated coconut flesh, divide the dough into 2 parts, place in greased and parchment-lined molds. Bake for 30-35 minutes at 170 degrees.
- Coconut pulp: 165 g