Light and creamy chocolate and coconut cubes are an ideal dessert for the weekend!

Coconut peel

  • 6 egg whites
  • 150 g of sugar
  • 50 g of smooth flour
  • ½ baking powder
  • 80 g kokosa

Crust dressing

  • 200 ml of milk
  • 1 vanilla sugar

Coconut cream

  • 6 yolks
  • 200 g of sugar
  • 800 ml of milk
  • 100 g density
  • 125 g butter
  • 80 g kokosa

Chocolate pudding cream

  • 600 ml of milk
  • 100 g of sugar
  • 2 chocolate-flavored pudding powders
  • 100 g butter
  • 200 ml of sweet cream

Other

  • 300 ml of sweet cream
  • 40 g kokosa

Preparation:

To prepare the crust, add a pinch of salt to the egg whites and mix briefly until foamy. Gradually add the sugar little by little and continue to mix them until you get a solid snow. Stir in sifted flour and baking powder into the egg whites. Finally, lightly stir in the coconut.

Spread the mixture on the bottom of a larger baking tin (30 x 35 cm) that you have previously greased and floured. Bake the crust for about 20 minutes at 180 ° C until it turns golden yellow. Boil the milk with vanilla sugar and pour over the freshly baked, hot crust. Tilt the mold slightly left and right so that the milk is absorbed over the entire surface of the crust. Allow the crust to cool.

To prepare the white cream in a saucepan, whisk together the egg yolks, sugar, thickener and a little milk. Add the rest of the milk and cook the cream over low heat until it thickens, like a pudding. Cool the cream to room temperature, then mix it with room temperature butter. Finally, stir in the coconut.

To prepare the chocolate cream, cook the chocolate pudding in milk according to the instructions on the package. Of course, with the addition of sugar. Mix the cooled pudding with room temperature butter, then mix with the whipped, sweet cream. Coat the cooled crust first with coconut cream and then with chocolate pudding cream. Spread the whipped sweet cream over the chocolate cream and decorate the cake with coconut.

Leave the cake in the fridge for a few hours before serving.

Jannette Razum – The sweet world of cakes and pastries
Photo: Jannette Razum