Coconut Cake




Rating: 3.39 / 5.00 (137 Votes)


Total time: 1 hour

Servings: 16.0 (servings)

Ingredients:



For the dough:







For the filling:




For the coating:




Instructions:

For the coconut cake, separate the eggs and beat the egg whites until stiff. Beat egg yolks with sugar and vanilla sugar until foamy and sift in flour and baking powder. Carefully fold in the beaten egg whites.

Preheat oven to 170°C.

Spread the dough in a greased springform pan and bake for 30 minutes.

For the coating, heat the whipped cream, but do not let it boil, and melt the chocolate in it. Allow the chocolate mixture to cool, as well as the finished cake.

For the filling, heat the jam with a dash of water. Cut the cake in two and spread the still warm jam generously on each layer. Put the cake back together.

Whip the chocolate whipped cream well and spread it all over the cake. Cover the cream with coconut flakes and refrigerate the coconut cake for at least 1 hour before serving.

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