Coconut Cake
Description
The recipe won't take much time. Everything in this cake is perfect—the delicate buttercream, the moist sponge cake, and the coconut topping that makes the cake festive and elegant, while also enhancing the cake's flavor with new notes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The eggs for the sponge cake should be cold, so put them in the refrigerator in advance. Take the butter out of the fridge and let it sit at room temperature for about an hour so it softens and can be easily whipped.
- 2
Step 2
We will bake two sponge cake layers. For the first one, mix 5 eggs and 1 cup of sugar, then beat well with a mixer until a thick, light foam forms.
- 3
Step 3
This is approximately what the mixture should look like.
- 4
Step 4
Now gradually start adding the flour, incorporating it literally one tablespoon at a time. If you have a small special sieve, you can use it to add the flour, constantly stirring the dough with one hand while shaking the sieve with the other.
- 5
Step 5
The dough will be quite runny, don't worry, it will bake perfectly in the oven.
- 6
Step 6
Pour the batter into a 22 cm baking pan. Bake in the oven for 40-45 minutes.
- 7
Step 7
The first biscuit layer is ready. It's time to prepare the second one in exactly the same way as the first.
- 8
Step 8
Cut each biscuit layer in half lengthwise.
- 9
Step 9
Prepare a sugar syrup. To do this, dissolve about half a cup of sugar in warm boiled water. Soak each biscuit layer with this syrup.
- 10
Step 10
Prepare the cream. In a deep bowl, mix butter and condensed milk. Beat with a mixer until smooth.
- 11
Step 11
Assemble the cake. On a flat plate, place the first biscuit layer, spread with cream, and cover with the second layer, and so on.
- 12
Step 12
Top with coconut flakes. Let the cake sit for 1 hour to allow it to absorb the flavors.
- 13
Step 13
Ready. Serve at the table.