Creamy Coconut Poppy Seed Cake

Welcome to a delicious cake with custard cream, chocolate topping, poppy seeds, and coconut. The cake is very appetizing, moist, and aromatic. It is not difficult to prepare. Just remember to add the custard mixture at room temperature to the butter. Modified recipe from ‘Delicious Cakes’ magazine, 2020.

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Ingredients

Cake:

• 6 egg whites
• pinch of salt
• 150 g sugar
• 100 g dry poppy seeds, unground
• 100 g shredded coconut

For Soaking:

• 40-50 ml water
• 2 tbsp lemon juice
• 1 tsp icing sugar

Cream:

• 6 egg yolks
• 600 ml milk
• 90 g sugar
• 2 vanilla or cream-flavoured sugar-free custards
• 25 g potato flour
• 200 g butter, room temperature
• 70 g shredded coconut

Topping:

• About 150 g biscuits
• 90 g milk chocolate
• 90 g dark chocolate (I used chocolate with 64% cocoa content)
• 210ml 30% double cream (dessert cream)
• shredded coconut for sprinkling

Method

Cream – Preparing the Custard for the Cream:

1. Pour about 400 ml milk into a saucepan, add sugar and heat until boiling.
2. To the remaining milk, add potato flour, both custards, egg yolks, and mix with an electric mixer to avoid lumps.
3. Once the milk is hot, add the mixed custards with flour and cook the custard. Keep stirring to prevent burning (if lumps form, just stir vigorously). Once the custard boils, reduce heat to low and keep stirring for about 2 minutes. Remove from heat, cover with cling film touching the surface, and let it cool to room temperature like butter.

Cake:

4. Preheat oven to 180°C using the top-bottom function. Line a 24cm x 28cm baking tray with baking paper.

5. Beat egg whites with a pinch of salt, but not too stiff. Add sugar and mix until the mixture becomes thick and glossy. Add poppy seeds, shredded coconut, and mix with a spatula. Refer to the VIDEO.
6. Transfer the mixture to the prepared tray, smooth out, and bake in the preheated oven for about 25-30 minutes. I baked it on the lowest oven rack. Allow to cool completely after baking.
7. Remove the cooled cake from the tray, peel off the baking paper and put the paper back in the tray. Also, put the cake back in the tray (this makes it easier to later cut the layered cake, it won’t stick to the paper).
8. Mix the soaking ingredients and soak the cake in the tray with the prepared punch (it may seem too much, but the cake will absorb all the punch).

Finishing the Cream:

9. Transfer soft butter to a bowl and cream with an electric mixer for about 1 minute. Add shredded coconut and cream for another 1-2 minutes. Then in 3-4 batches, add the cooled custard mixture. After each addition, mix with the mixer to combine the ingredients. Refer to the VIDEO.

10. Spread the prepared cream evenly over the cake in the tray.

Topping:

11. Arrange a layer of biscuits on top of the cake, pressing them down lightly.

12. Pour double cream into a saucepan, heat and bring to a boil.
13. Break both chocolates into pieces and transfer to a bowl, pour over the hot cream, stirring until the chocolate melts and becomes a uniform glaze. Refer to the VIDEO. Let it cool for about 15-20 minutes (you can stir it occasionally).
14. Pour the cooled glaze over the cake in the tray and smooth out. Sprinkle the cake with shredded coconut and refrigerate overnight.

Happy baking :)