Video Delicious Coconut Almond Cream Cake
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Video Delicious Coconut Almond Cream Cake

Whip up this fantastic recipe featuring a mesmerizing coconut-infused sponge cake. Begin by infusing whole milk with shredded coconut. Strain and cool for a silky treat. For the sponge cakes, whisk eggs, salt, granulated sugar, and vanilla sugar into a fluffy dream. Sift in all-purpose flour and baking powder, folding gently. Add some infused coconut, then bake to golden perfection. For the creamy heart, blend unsalted butter with sweetened condensed milk, then fold in whipped heavy cream. Assemble your layers with grace and adorn with shredded coconut and almond petals. Dive into creamy, coconut bliss.

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Ingredients

For Each Sponge Cake (make 2)

6 large eggs
Pinch of salt
10 grams (0.5 tablespoons) vanilla sugar
150 grams (0.75 cup) granulated sugar
200 grams (1.5 cups) all-purpose flour
10 grams (0.5 tablespoons) baking powder
80 grams (1 cup) shredded coconut
We recommend:

Milk for Coconut Infusion

250 ml (1 cup) whole milk