Efrat's Notebook

Coconut Cake with Chocolate Cream Draft

A layered cake of light cocoa sponge, a cooked coconut cream and a chocolate cream on top, which I serve cold from the fridge.

  • Cook30 min
  • Total30 min
  • KashrutDairy

What you need

Amount:×1

Sponge base

Coconut cream

Chocolate cream

How I make it

Sponge base

  1. Preheat the oven to 400°F (200°C).

  2. Whip the eggs with the sugar until thick and stable.

  3. Gently fold in the remaining ingredients.

  4. Bake for about 30 minutes. Let cool.

Coconut cream

  1. Cook the sugar with the water and margarine until smooth.

  2. Add the coconut and the two eggs.

  3. Spread over the cooled cake and refrigerate.

Chocolate cream

  1. Put all the ingredients in a saucepan over low heat and stir until smooth.

  2. Remove from the heat and let cool. Add liqueur if you like.

  3. Pour the chocolate cream over the coconut layer.

Source: ChefEf (chefef.com)