Coconut Cake

Coconut cake offers tropical aroma and tender texture in every bite. You bake light sponge layers, whip smooth cream, mix coconut flakes into filling and coat top and sides with crunchy shredded coconut. Cream binds layers, coconut adds flavor and visual appeal. This dessert works great for birthdays, festive tables or when you want something special but not overly complicated.

Coconut cake is an irresistible combination of delicate flavor and fluffy texture. Let’s see how it’s made!

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  Preparation of the dough: add the eggs and sugar to a deep bowl.
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  Beat with a mixer, starting at low speed, then gradually increase the speed and beat for a total of 10 minutes, until the mixture becomes fluffy.
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  Mix the flour and baking powder in a bowl.
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  Gradually add the flour and baking powder mixture to the bowl. First add half of the mixture and gently fold it in with a spatula, then add the other half and repeat the process.
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  This is how thick it should be, so it is important to mix it with a spatula to prevent the dough from sinking and to keep it fluffy.
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  Pour the mixture into a baking pan lined with parchment paper, or you can grease it with a little butter.
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  Bake in the oven at 180 degrees for 25-30 minutes. After baking, leave it in the pan to cool slightly, then remove it from the pan and transfer it to a plate or platter. If you want, you can let it cool completely at room temperature, then wrap it in plastic wrap and put it in the freezer for 1-1.5 hours. This way, the cake will be easier to cut without crumbling.
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  Prepare the cream: add the sour cream and sugar to a deep bowl and start mixing on low speed for now.
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  Add a teaspoon of vanilla essence.
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  Increase the mixer speed to maximum and beat the cream for 7-8 minutes until it thickens.
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  Prepare a plate or platter on which to place the cake. Cut the sponge cake into two equal pieces. Use a pastry ring and place the first half of the sponge cake in it, adjusting the ring to the size of the sponge cake.
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  Using a pastry brush, grease the top. You can grease it with water mixed with a little sugar, or with milk.
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  Spread half of the cream on the first layer and level it with a spatula.
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  Add 40 grams of grated coconut to the other half of the cream and mix with a spatula; no mixer is needed at this point.
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  Place the second half of the sponge cake on top and add the coconut cream. Smooth with a spatula. But keep a little cream aside because you will need it later to grease the sides of the cake.
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  Cover the ring with plastic wrap and refrigerate for several hours, at least 1.5 hours, for the cream to set.
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  After the set time, remove the pastry ring and spread the remaining cream over the cake.
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  Sprinkle coconut on the surface and sides of the cake. Refrigerate the cake overnight or for at least 5-6 hours to allow the flavors to blend and the cream to set.

Enjoy!