Coconut Cream Cake Recipe

Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sponge Cake; Sift together and set aside:; 1 cup flour; 1 tsp baking powder; For the meringue base of the batter you will need:; 6 eggs separated, room temperature; 1/4 tsp cream of tarter; 1 cup sugar, separated in 2 half cups; 2 tsp vanilla extract; 1/2 tsp lemon flavoring (optional); For the coconut cream filling; Scald in the microwave or on the stove top:; 3 cups whole milk; Microwave works best as there is no chance of burning the milk.; Meanwhile, in a saucepan combine; 1/3 cup flour; 2/3 cup sugar; pinch of salt; 1 cup unsweetened fine coconut; Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly un…; 3 slightly beaten extra large egg yolks; whisking constantly. Pour the egg mixture immediately back into the pot, continuing t

Servings: persons

Sponge Cake
Sift together and set aside:
1 cup flour
1 tsp baking powder
For the meringue base of the batter you will need:
6 eggs separated, room temperature
1/4 tsp cream of tarter
1 cup sugar, separated in 2 half cups
2 tsp vanilla extract
1/2 tsp lemon flavoring (optional)
For the coconut cream filling
Scald in the microwave or on the stove top:
3 cups whole milk
Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine
1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
3 slightly beaten extra large egg yolks
whisking constantly. Pour the egg mixture immediately back into the pot, continuing t

1
Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar gradually until egg whites are stiff.
2
Beat egg yolks and 1/2 cup sugar until foamy and thickened.
3
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
4
Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

912

kcal

Calories

Fat

126

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 22 ingredients. The key ingredients include: Sponge Cake, Sift together and set aside:, 1 cup flour, 1 tsp baking powder, and more.

Yes, Coconut 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 Cream Cake

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