Coconut-Angel Bavarian Cream Cake Recipe

Name: Coconut-Angel Bavarian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks; 1 pt. milk; 1 c. sugar; 2 Tbsp. flour; pinch of salt; 4 eggs whites; 1 envelope gelatin (Knox or Chalmers, I use 2); 1 1/2 pt. whipping cream; 1 angel cake (I use less); 1 c. coconut (I use fresh frozen)

Servings: persons

4 egg yolks
1 pt. milk
1 c. sugar
2 Tbsp. flour
pinch of salt
4 eggs whites
1 envelope gelatin (Knox or Chalmers, I use 2)
1 1/2 pt. whipping cream
1 angel cake (I use less)
1 c. coconut (I use fresh frozen)

1
Make custard of first 5 ingredients.
2
Add gelatin (which has been softened in 1/2 cup water) while custard is hot.
3
Allow to cool, then fold in 1 pint whipped cream and beaten egg whites. Break cake in small pieces.
4
Line long casserole dish with pieces of cake.
5
Cover with custard.
6
Repeat until dish is full.
7
Allow to stand in refrigerator overnight.
8
Ice with 1/2 pint whipping cream, sweetened.
9
Sprinkle with coconut, generously on top.
10
Don't use too much cake.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 egg yolks, 1 pt. milk, 1 c. sugar, 2 Tbsp. flour, and more.

Yes, Coconut-Angel Bavarian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Angel Bavarian Cream Cake

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