Prăjitură cu Nucă de Cocos (Coconut Cake)
Also called prajitura cu nuca de cocos, Raffaello cake, prajitura Raffaello, coconut slice
Two sponge layers with vanilla custard butter cream, coated on every side with desiccated coconut.
- Makes
- about 20 squares, 25 × 35 cm (10 × 14 inch)
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Sponge
Vanilla cream
Coating
Method
Sponge. Heat the oven to 340°F (170°C) and line a 25 × 35 cm (10 × 14 inch) pan. Beat the whites with the salt to peaks, adding the granulated sugar (120 g½ cup + 2 tbsp) gradually. Fold in the yolks, then the all-purpose flour (120 g1 cup), baking powder (4 g1 tsp) and vanilla (1 tsp).
Bake 25 minutes. Cool and slice horizontally into 2 layers.
Cream. Heat the milk (500 ml2 cups). Whisk the egg yolks (3), granulated sugar (100 g½ cup) and cornstarch (50 g7 tbsp), whisk in some of the hot milk, then pour it all back into the pot and cook, whisking, until thick. Add the vanilla (1 tsp) and cool completely. Beat the butter (200 g¾ cup + 2 tbsp) until fluffy and fold in the custard.
Assembly. Spread half the cream on the bottom layer and set the second layer on top. Spread the rest of the cream over the top and sides.
Press the desiccated coconut (200 g) onto every surface. Refrigerate at least 4 hours, then cut into squares.
Notes
- Variations. Some versions fold coconut into the cream too, or add a layer of apricot jam between the sponge and the cream.