Coconut cake with custard
8 servings
60 minutes
Coconut cake with custard is an exquisite dessert of European cuisine that enchants with a harmonious blend of tender dough, airy coconut mass, and velvety cream with a subtle hint of cognac. This cake evokes sunny tropics where coconut is the main character, and its sweet, nutty flavor enriches every bite. The custard adds special softness and depth of flavor to the dessert, while the chocolate glaze completes the composition with refined sweetness. The history of such a cake traces back to the traditions of French and Italian pastry schools that highly value natural ingredients and the art of balancing flavors. Ideal as a festive dessert, it pairs wonderfully with aromatic coffee or tea. Chilled, it becomes even richer and more expressive, turning each tasting into a delight.
1
For the test, mix the yolk, sugar, and butter in a bowl. Add flour with baking powder and cocoa. Knead the dough.
- Chicken egg: 6 pieces
- Sugar: 380 g
- Butter: 400 g
- Wheat flour: 1 glass
- Baking powder: 10 g
- Cocoa powder: 2 g
2
Place 2/3 of the batter in the cake pan (I line it with regular paper and do not grease it), and smooth it out with your hand. Put the remaining batter in the freezer.
3
Whip the egg whites with sugar, like for meringue, but use less sugar. Now add the coconut flakes and gently mix with a spoon.
- Chicken egg: 6 pieces
- Sugar: 380 g
- Coconut flakes: 200 g
4
Spread the coconut mass on the dough.
5
Take the remaining dough out of the freezer and grate it directly onto the coconut.
6
Bake for 1 hour at 180 degrees.
7
Remove from the oven and let cool.
8
For the cream, boil the yolks, sugar, and milk until thick like liquid kefir. Then cool this mixture.
- Chicken egg: 6 pieces
- Sugar: 380 g
- Milk: 1 glass
9
Whip the butter until fluffy and white. Then gradually add the mixture from point 8. Finally, add the cognac (the taste of cognac won't be present, but it will add an interesting note).
- Butter: 400 g
- Cognac: 2 g
10
Spread the obtained cream over the entire cake. Place it in the refrigerator to cool (usually overnight). Once the cream sets, pour glaze over the cake.