Coconut Cake with Pastry Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Coconut Cake with Pastry Cream
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 13.4 oz
- Baking Powder - 0.4 oz
- Vanilla salt - a pinch
- Cocoa Powder - 0.1 oz
- Wheat Flour - 1 glass
- Coconut flakes - 7.1 oz
- Milk - 1 glass
- Cognac - 0.1 oz
- Liquid dark chocolate - 3.5 oz
- Butter - 14.1 oz
Step by Step guide
Step 1
In a bowl, mix the egg yolk, sugar, and butter. Add the flour with baking powder and cocoa. Knead the dough.
Step 2
Place 2/3 of the batter into a cake pan (I line it with regular parchment paper and do not grease it with oil) and smooth it out with your hand. Put the remaining batter in the freezer.
Step 3
Whip the egg whites with sugar as you would for meringue, but please note that you will use less sugar. Now add the shredded coconut and gently fold in with a spoon.
Step 4
Spread the coconut mixture over the dough.
Step 5
Take the remaining dough out of the freezer and grate it coarsely directly over the coconut.
Step 6
Bake for 1 hour at 356°F.
Step 7
Remove from the oven and let cool.
Step 8
For the cream, cook the egg yolks, sugar, and milk until thickened to a consistency similar to liquid yogurt. Then, cool this mixture.
Step 9
Beat the butter until fluffy and pale. Then gradually add the mixture from step 8. Finally, add the brandy (the flavor of the brandy will not be prominent, but it will add an interesting note).
Step 10
Spread the cream evenly over the entire cake. Place it in the refrigerator to chill (typically overnight). Once the cream has set, pour the glaze over the cake.
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