Poppy Seed Coconut Cake with Vanilla Buttercream and Caramel Drizzle
Ingredients
For the Cake (Poppy Seed & Coconut Sponge):
For the Vanilla Custard Buttercream:
For Topping:
Instructions
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Prepare the Sponge Cake:
- Preheat the oven to 170°C (340°F).
- Beat the egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
- In a separate bowl, mix poppy seeds, shredded coconut, flour, and baking powder.
- Gently fold half of the dry mixture into the meringue, then add the second half and mix until just combined.
- Line a 25x35 cm baking tray with parchment paper. Pour in the batter and spread it evenly.
- Bake until it passes the toothpick test (around 25–30 minutes). Let the sponge cool completely.
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Make the Vanilla Custard:
- In a bowl, mix the egg yolks with sugar until smooth.
- Add the milk and vanilla pudding powder. Stir well.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
- Cover the custard with plastic wrap (in direct contact with the surface) and let it cool completely.
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Prepare the Buttercream:
- Beat the butter at high speed for about 5 minutes until fluffy.
- Gradually incorporate the cooled custard into the butter, mixing until smooth and creamy.
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Assemble the Cake:
- Place the sponge back into the same baking tray (or on a serving platter).
- Spread the buttercream evenly over the cooled sponge using a spatula.
- Sprinkle grated chocolate on top.
- Add chopped walnuts and drizzle with caramel sauce.
