My mum used to bake this cake always on special occasions. She knew, this is the cake we never would say no to. I do not know why, but as a kid, I used to call it "eskimo" although it had nothing to do with ice or ice cream. But my mum knew what I meant when I asked her to bake me the eskimo cake.
Coffee coconut cake
The Story
A cake that will always remind me of my mum.
Coffee coconut cake
The best cake ever! My mum used to bake it always for Christmas. Now that I am a mum, this is a must also for my family. This festive cake is really a special treat for a special occasion.
Ingredients
dough
- 7 whole egg whites
- 300 g powdered sugar
- 250 g desicated coconut
- 5 tbs semolina or rice flour
- 1 pinch baking powder
cream
- 300 ml milk
- 1 tbs ground coffee
- 60 g vanilla pudding powder or corn starch
- 200 g powdered sugar
- 3 whole yolks
- 250 g butter
icing
- 150 g dark chocolate
- 1 tbs neutral oil (sunflower)
Instructions
- Whisk the egg whites together with the sugar until stiff. Add the dessicated coconut and the semolina flour and with a spatula, carefully fold in to keep as much air in the mass as possible.
- Put parchment paper on a baking tray, pour in the coconut mass and bake at 180 degrees for approximately 20 minutes.
- For the cream filling, bring the milk with ground coffee to boil. In a separate bowl whisk the yolks with sugar and pudding powder (or corn starch) to a smooth cream. Now pour the boiled milk onto the yolk mass, whisk quickly, pour it back to the pot and cook for 2-3 minutes until the mass thickens. This way you get a coffee pudding. Let it cool.
- Now whisk the butter at room temperature to a creamy consistency. Spoon by spoon add the coffee pudding mass while constantly whisking it. Spread this creamy coffee filling onto the baked coconut base and let it sit in a fridge.
- Once the filling has set and hardened, pour the chocolate icing over it, which you prepare by melting the chocolate with the spoon of oil. Let the icing set and then you can serve the cake.
