Whipped Coconut Cream Cake

I am quite sure you know this situation where you find a new recipe and just because you like the photos you want to make it immediately.

The first issue is that I have to read through all the recipes in detail to understand the proceeding how to make it. This needs time and annoys me – endlessly.

With recipes, you know already very well it is quite easy. You know the ingredients and you know of course how to make it. Therefore you find below the recipe of ingredients, the instructions, and a detailed work proceeding in its logical order. This should give you the motivation to get the cake easily done again, again and again.

Enjoy!

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Work steps:

0. Cool a can of coconut milk for one hour in the fridge.
1. Preheat the oven to 180° Celsius
2. Weigh all ingredients, mix them to a dough, and let it cool in the fridge.
3. Get the cooled coconut milk can from the fridge: Whip it in a bowl and afterwards put the whipped coconut milk with the bowl to the fridge.
4. Spread butter over the baking pan.
5. Get the dough from the fridge and press it into the baking pan.
6. Put the cake to the oven and bake it.
7. Cook the cocos cream with all the ingredients described later, cover it, and put it to the fridge.
8. Get the cake from the oven and let it chill out completely.
9. Mix the coconut cream with half of the whipped coconut milk and cover the cake with it.
10. Cover the coconut cream with the whipped coconut milk.
11. Finally, decorate it with berries and roasted coconut flakes.

Recipe (Form liftable ground: 35×10 cm – results in 8-10 pieces of cake):

Dough:

90g porridge flakes
120g almond sticks or flakes
20g sugar (brown cane sugar)
75g cocos oil (melted)

Preheat the oven to 180° Celsius

Blend porridge flakes, almonds, and sugar with a hand mixer or kitchen machine. If you have fine gravel add the coconut oil and mix it. The consistency is perfect as soon as you can form the dough with your fingers. If it is to dry add more coconut oil. Now put it for 5 to 10 minutes to the fridge. Thus the coconut oil gets hard again and the dough gets a better binding to be easily squeezed into the baking pan.

Get the dough back from the fridge and put it to the prepared baking pan. Spread it with the fingers or a spoon to the corners and into all corners of the pan.

Hint: Add baking paper or some foil and flatten and spread it with e.g. a glass. Bake it for 22 minutes in the oven until the corners get a nice golden brown color and the dough gets stable. Get it out of the oven and chill it out.

Coconut Cream:
20g corn starch
60g sugar
400ml coconut milk (1 can)
1 tsp vanilla powder

In a small pot mix corn starch, sugar, vanilla, and coconut milk and heat it while continuous stirring. When the cream has boiled let it cook for another 3 to 5 minutes but reduce the heat until the cream has a good creamy consistency. Now remove the pot from the oven and let ich cool out completely. Cover it with a cling film. Now put it into the fridge.

Whipped coconut cream:
1 tbsp powdered sugar
400ml coconut milk (1 can, chilled)
Topping: fresh berries, roasted coconut flakes

In chilled coconut milk can the liquid parts separate from the solid parts. For the whipped cream we only need the solid part of the coconut milk. Pour out the liquid parts into a separate glass and put the solid parts into a bowl. Whip it with a hand mixer for about one minute and add the powdered sugar. Now put it back to the fridge.

Hint: The liquid coconut milk part gives a nice drink for the cook. Or you can use it in a soup.

Done 🙂

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