Traditional recipes

Coconut-vanilla cake

Coconut-vanilla cake

For cocoa leaves

Beat the butter with the sugar and yolks, then incorporate the milk and essence. Add baking powder, then flour and cocoa (which we sift). Knead the dough well and divide it into two equal parts.

For the cock part

I whipped the egg whites, I added the sugar gradually, I obtained a glossy and dense foam. I mixed it lightly with vanilla and rooster.

We spread the cocoa leaves on the size of the tray, directly on the baking paper.

I placed the first sheet in the tray with paper, I pricked it a little with a fork and I put the coconut filling. Then I took the second sheet, pricked beforehand, and placed it face down on the filling, then peeled off the baking paper. I baked the cake at 180 degrees C for about 20-30 minutes. I let it cool well and only later I took it out of the tray.

For the cream:

I put the starch in a bowl and mixed it with a few tablespoons of cold milk, like a pudding. I put the rest of the milk over the yolks (in a pot), I put the sugar and I mixed them. I poured the starch and put the pot in the steam bath, until the composition thickened like a pudding (about 10-15 minutes). We take the composition and let it cool completely, then we put the soft butter, the essence and we mix well. Spread the cream over the last cocoa top and spread the dark chocolate on top (optionally you can make a chocolate icing, I'm sure it comes out great and so on)

The cake is ready! Good appetite !