Coconut Cream Cake Recipe
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. This coconut cream cake recipe is really moist and wonderful in flavor. It’s our favorite.
For the cake mixture;
- 3 eggs,
- 1 teacup of granulated sugar,
- 1 tablespoon of hot water,
- 2 tablespoons of cocoa powder and 3/4 cup of all purpose flour (Put the cocoa in a cup then complete cup with flour).
- 1 teaspoon of baking powder.
To make the cake wet;
- 1 teacup of milk (110 ml.).
For the coconut cream;
- 1,5 teacup of milk (the teacup is 110 ml.),
- 1 packet of whipped cream (75 grams),
- 1 tablespoon of melted butter ,
- 2 cups of grated coconut,
- 2 tablespoons of powdered sugar.
For the chocolate ganache;
- 200 ml. heavy cream,
- 120 grams dark chocolate.
Process of Coconut Cream Cake Recipe
Firstly, place a baking sheet into a spring form cake pan (22 cm).
Preheat the oven to 180°C.
To prepare the cake mixture, mix the sugar and the eggs in a deep bowl until foamy for 5 minutes.
Add the water and continue to mix.
Sift the flour, the cocoa powder and the baking powder in the mixture in the bowl.
Then mix them by using a spatula.
Pour the mixture into the spring form cake pan and spread.
Bake it in the preheated oven at 180°C for 15 or 20 minutes.
After 15 or 20 minutes, make the toothpick check and take out the cake from the oven.
Leave the cake to get cool at the room temperature.
When the cake gets cool enough, pour the milk on the cake by using a spoon.
To prepare the coconut cream, mix the cold milk with the whipped cream until smooth and foamy.
Add the melted butter and again mix.
Finally add the grated coconut and powdered sugar and mix all.
Pour the coconut cream on the cake and spread.
Leave the creamed cake into the fridge for an hour.
While the creamed cake is in the fridge, prepare the chocolate ganache.
Heat the heavy cream in a pot (do not boil).
Add the chopped dark chocolate and stir until the chocolate pieces melt.
Just after the chocolate pieces melt, pour the ganache on the cake and spread.
Place the cake in to the fridge for 2 or 3 hours.
Then open the spring form cake pan carefully and serve the cake.
If you make the coconut cream cake the day before and save it in the fridge overnight, it will be more delicious the next day.