Poppy seed coconut cake with vanilla cream and chocolate

Tip: tap a step to mark it as done.

1. Prepare the cake:

   In a deep bowl, beat the egg whites with a hand mixer until stiff peaks form, then add the sugar. Gradually add the poppy seeds, coconut, flour, vanilla, and baking powder. Pour in the milk and gently fold everything together, working from the bottom up.

   Line a 24 × 30 cm baking pan with parchment paper, spread the batter in the pan, and bake for about 20 minutes at 190 °C (375 °F). Let the cake cool, then cut it into 3 equal pieces.

2. Prepare the cream filling:

   Mix the egg yolks with the sugar, then add the vanilla pudding mix, vanilla extract, and milk. Whisk thoroughly and cook over low heat until thickened.

3. Let the pudding cool, then mix in the cubed butter. Once the cream has the right consistency, divide it into two equal portions.

   For the glaze, break the chocolate into small pieces and melt it in a bowl over simmering water. Add the oil and stir.

4. Place the first piece of cake on a serving tray, spread with half the cream, and cover with the second piece. Spread with the remaining cream and top with the third piece. Press the cake down gently with your fingers, then pour the chocolate glaze over it.

   Tip: In addition to poppy seeds, you can add raisins or dried fruit to the batter.

Tip: Beat softened, not melted, butter into the pudding a cube at a time. If the cream is too thin afterward, refrigerate it for 15 minutes, then beat briefly to thicken.

This recipe was translated from the Slovak original: Makovo-kokosový koláč s vanilkovým krémom a čokoládou