Cakes and baking

Coconut sheet cake with heavy cream

A moist coconut sheet cake made with cup-measured batter, topped with coconut and sugar, then soaked with heavy cream while hot. Makes 1 pan.

Slovak cuisine · Translated from Slovak ·

Coconut sheet cake with heavy creamSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
20 min
Total time
45 min
Temperature
180 °C (350 °F)
Servings
1 pan
Difficulty
Medium
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This moist coconut sheet cake with heavy whipping cream tastes like coconut truffles. The batter is made with eggs, sugar, melted butter, milk, and flour measured by the cup, then spread in a baking pan and sprinkled with coconut mixed with sugar. Bake it at 180 °C (350 °F), then pour heavy whipping cream over the cake while it is still hot so the batter absorbs it. Finish with another sprinkling of coconut.

Ingredients

1 cup = no more than 300 ml

For the topping

For topping the hot cake

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

  1. Beat the eggs with the sugar and melted butter. Pour in the milk and add the flour and baking powder. Mix until the batter is smooth.

  2. Spread the batter in a baking pan, sprinkle with the coconut mixed with sugar, and bake in an oven preheated to approximately 180 °C (350 °F) for about 20 minutes.

  3. Immediately pour the cream over the hot cake so it soaks in and makes the cake moist. Finish by sprinkling with coconut, mixed with powdered sugar if desired.

Tip: Do not whip the cream for soaking the cake; pour it on as a liquid, since whipped cream would not soak in. Refrigerate the cake for a few hours before slicing so it firms up and the pieces hold their shape.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
320 kcal
Protein
4.9 g
Carbohydrates
36 g
of which sugars
17 g
Fat
18 g
of which saturates
12 g
Fiber
1.1 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kokosový koláč z hrnčeka so šľahačkovou smotanou

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