Quick Coconut Cake

Creamy and juicy cake that will impress your guests. The preparation of all components is extremely quick and simple, and you probably already have the ingredients on hand.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 75 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 100 ml Milk, whole milk

  • 65 ml Oil, vegetable oil, canola

  • 175 g Flour, Wheat, bread flour

  • 10 g Baking powder

Cream

  • 400 ml Milk, whole milk

  • 50 g Sugar, white

  • 50 g Koruzni škrob

  • 150 ml Sweet cream

  • 100 g chocolate, dark

  • 40 g Coconut, flakes

Dressing

  • 250 ml Milk, whole milk

  • 50 g Sugar, white

  • pieces Coconut, flakes

  • pieces Red currant, fresh

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a baking dish, size 35 x 30 centimeters. Melt the butter and let it cool.

  2. Crack the eggs into a bowl and beat them together with 100 g of sugar and vanilla sugar for just 1 minute. Add 100 ml of milk, melted butter, 65 ml of oil, and mix, then sift 175 g of flour and 10 g of baking powder into the bowl. Mix just enough to get a smooth batter.

  3. Pour half of the batter into the baking dish and bake for 20 minutes.

  4. Pour 400 ml of milk into a cup and add 50 g of sugar, vanilla sugar, and 50 g of cornstarch. Heat while stirring over moderate heat. When the mixture begins to thicken, pour in 150 ml of cream, mix well, and remove from heat. Immediately add 100 g of broken white chocolate, let it sit for 1 minute, then stir until the chocolate melts. Finally, add 40 g of coconut flour and mix well. Divide the cream into two parts and let it cool slightly.

  5. Spread half of the cooled cream over the baked cake. Gently pour the remaining batter over the cream. Bake for another 30 minutes.

  6. Towards the end of baking, pour 250 ml of milk into a cup, add 50 g of sugar, and bring to a boil while stirring. Pour over the still hot cake and let it cool.

  7. Spread the remaining cream over the cooled cake, sprinkle with coconut flour, slice, and decorate.

Nutrition Information (Per 100g)

  • Calories: 374.26 kcal
  • Fat: 14.78 g
    • Saturated Fat: 9.01 g
  • Carbohydrates: 52.43 g
    • Sugars: 28.64 g
  • Protein: 5.77 g
  • Fiber: 1.15 g