White Chocolate Coconut Cake
Ingredients:
Eggs
– 6 eggs
– Pinch of salt
– Pinch of citric acid
– Sugar 180 g
– Flour 200 g
– Baking powder 1 teaspoon
– Vegetable oil 70 g
– 70 g Milk
– 200 g White chocolate
– 500 ml cream
– 100 g powdered sugar
– 250 g cottage cheese
– coconut chips
White Chocolate Coconut Cake
Preparation:
1. Preheat the oven to 180 °C (350 °F). Grease and flour a round cake pan.
2. In a large mixing bowl, beat the eggs with the salt and citric acid until fluffy.
3. Gradually add the sugar and continue to mix until well combined.
4. Mix flour and baking powder. Gradually add to the egg mixture and mix gently until everything is well combined.
5. In a small saucepan, melt the white chocolate in the vegetable oil over low heat, stirring constantly. Remove from heat and let cool slightly.
6. Stir melted white chocolate mixture into cake batter until evenly mixed.
7. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Leave it in the pot to cool completely.
Cream:
9. In a mixing bowl, whisk the cream until soft peaks form. Add the powdered sugar little by little and continue beating until stiff peaks form.
10. In a separate bowl, stir the cottage cheese until smooth. Slowly fold the whipped cream into the cottage cheese and mix well.
Assembly:
11. Once the cake has cooled, cut it horizontally into two layers.
12. Spread a layer of cream mixture onto the bottom layer of the cake.
13. Top with the second cake layer and spread the remaining cream mixture over the top and sides of the cake.
14. Sprinkle coconut chips on top of the cake for decoration.
Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes
Servings: 8-10 slices