Coconut Cream Cake - Recipe

  • 100 g butter at room temperature
  • 125 g icing sugar
  • 4 eggs
  • 125 g flour
  • 1 teaspoon baking powder 7 g
  • 1/4 tsp. teaspoon salt
  • For the coconut cream:
  • 70 g of icing sugar
  • 100 g butter
  • 50 g of coconut
  • 50g flaked almonds
  • 5 cups milk
  • 30 g flour
  1. In a bowl, work the butter with the icing sugar to get a smooth cream.
  2. Add the eggs and mix well.
  3. Stir in sifted flour, salt and yeast. Work the mixture with a wooden spatula to obtain a smooth paste.
  4. Pour batter into a greased and floured 24 cm in diameter.
  5. Bake the cake in a preheated oven at 170 ° C for 30 minutes. Meanwhile, mix the icing sugar with the butter and coconut.
  6. Add half the sliced almonds, milk and flour. Work vigorously all ingredients and set aside.
  7. Once cooked, remove the cake from the oven and cover it gently and evenly with the coconut cream.
  8. Sprinkle the remaining almonds cake and put it in the oven for 10 to 15 minutes until the surface becomes golden.
  9. Remove cake from oven and let cool before unmolding.