Indulge in the rich and delightful flavors of this Coconut and Walnut Cake, topped with a light and fluffy Chantilly cream. This dessert is a perfect blend of crunchy walnuts and exotic coconut, with a moist cake base soaked in simple syrup, delivering a unique and delicious experience.
Why You’ll Love This:
- The coconut and walnut combination provides a delightful texture and rich flavor.
- The syrup-soaked cake offers a moist and tender crumb.
- Chantilly cream topping adds a sophisticated and creamy finish.
- Ideal for special occasions or as a luxurious treat.
Ingredients: For the Cake:
- 3 eggs
- ½ cup sugar
- ½ cup oil
- 1 cup breadcrumbs
- 1 cup desiccated coconut
- 1 cup chopped walnuts
- 1 packet vanilla sugar
- 1 packet baking powder
For the Syrup:
- 1½ cups sugar
- 1½ cups water
For the Chantilly Cream:
- 1 liter milk
- 1 cup cornstarch
- ½ cup sugar
- 1 packet vanilla sugar
- Chantilly cream powder (as needed)
Instructions:
- Begin by preparing the syrup. Combine sugar and water in a saucepan. Bring to a boil, then let it cool.
- Whisk eggs and sugar until well blended. Add oil, then gently fold in dry ingredients (breadcrumbs, coconut, walnuts, vanilla sugar, and baking powder).
- Pour the mixture into a baking dish and bake at 150°C (300°F) for 20-25 minutes.
- Once baked, pour the cooled syrup over the hot cake.
- For the cream, cook milk, sugar, and cornstarch over medium heat until it thickens. After boiling for 3 minutes, remove from heat, immediately add vanilla sugar and Chantilly cream powder. Whisk for 5 minutes.
- Spread the cream over the cooled cake, and sprinkle with additional coconut.
- Chill in the refrigerator for 6-7 hours or overnight before serving.
Pro Tips:
- Ensure the cake is completely cooled before applying the Chantilly cream.
- Adjust the amount of Chantilly cream powder to achieve your desired consistency.
Enjoy your homemade Coconut and Walnut Cake with Chantilly Cream, a delightful dessert that’s both flavorful and elegant!
