Vanilla-coconut cake

This vanilla-coconut cake consists of a cake layer, which is made with egg whites, flour and coconut, and a vanilla custard enriched with coconut, butter and whipped cream. The baking time of the cake is about 12-14 minutes depending on the oven, but keep an eye on it in order to prevent it from browning. Pouring hot milk over the cake makes it soft and tender, so don’t miss out that step.

Vanilla-coconut cake
Vanilla-coconut cake – photo:


For the cake layer:

  • 6 egg whites
  • 6 tbsp sugar
  • 50 g (~2/3 cup) shredded coconut
  • 100 g (~3/4 cup + 3/4 tbsp) flour
  • 7 g (~1 3/4 tsp) baking powder
  • 200 ml (~3/4 cup + 2 tbsp) hot milk

For the filling:

  • 6 egg yolks
  • 150 g (~1 1/4 cups) flour
  • 50 g (~2/3 cup) shredded coconut
  • 2 tbsp vanilla sugar
  • 4+2 tbsp sugar
  • 1 l (~4 1/4 cups) milk
  • 100 g (~1/2 cup) butter
  • 200 ml (~3/4 cup + 2 tbsp) whipping cream

Grease and flour a 23×38 cm / 9×15 inch baking pan. Preheat the oven to 180°C / 356°F.

For the cake layer combine shredded coconut, flour and baking powder in a bowl. In another bowl beat egg whites and sugar until very stiff peaks form. Gently fold in the flour-coconut mixture, then spread the batter in the baking pan evenly. Bake the cake for 12-14 minutes, don’t let the top brown. Take it out from the oven and pour hot milk all over the cake. Set aside and let it cool.

For the filling mix together egg yolks, flour, coconut, vanilla sugar, 4 tablespoons of sugar and milk in a saucepan. Cook – while stirring constantly – until the cream thickens. Turn off the heat, add butter and stir until it melts. Set aside and let it cool completely.

Whip cream and 2 tablespoons of sugar until stiff. Gently fold in the cool vanilla-coconut cream and spread onto the cake layer. Chill 3-4 hours before serving.

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