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Poppy Seed Coconut Cake with Vanilla Buttercream and Caramel Drizzle

Ingredients
    For the Cake (Poppy Seed & Coconut Sponge):
  • 8 eggs (separated)
  • 8 tbsp sugar
  • 100 g poppy seeds
  • 100 g shredded coconut
  • 2 tbsp flour
  • • ½ tsp baking powder
    • For the Vanilla Custard Buttercream:
  • 8 egg yolks
  • 4 tbsp sugar
  • 400 ml milk
  • 1 packet vanilla pudding mix (sugar-free)
  • 250 g unsalted butter (room temperature)
    • For Topping:
  • Grated chocolate (to taste)
  • Walnut pieces (optional)
  • Caramel sauce (as desired)
Instructions
  1. 1
    Prepare the Sponge Cake:
    1. Preheat the oven to 170°C (340°F).
    2. Beat the egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
    3. In a separate bowl, mix poppy seeds, shredded coconut, flour, and baking powder.
    4. Gently fold half of the dry mixture into the meringue, then add the second half and mix until just combined.
    5. Line a 25x35 cm baking tray with parchment paper. Pour in the batter and spread it evenly.
    6. Bake until it passes the toothpick test (around 25–30 minutes). Let the sponge cool completely.
  2. 2
    Make the Vanilla Custard:
    1. In a bowl, mix the egg yolks with sugar until smooth.
    2. Add the milk and vanilla pudding powder. Stir well.
    3. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
    4. Cover the custard with plastic wrap (in direct contact with the surface) and let it cool completely.
  3. 3
    Prepare the Buttercream:
    1. Beat the butter at high speed for about 5 minutes until fluffy.
    2. Gradually incorporate the cooled custard into the butter, mixing until smooth and creamy.
  4. 4
    Assemble the Cake:
    1. Place the sponge back into the same baking tray (or on a serving platter).
    2. Spread the buttercream evenly over the cooled sponge using a spatula.
    3. Sprinkle grated chocolate on top.
    4. Add chopped walnuts and drizzle with caramel sauce.
Read it online: https://yummy.expert/recipe/poppy-seed-coconut-cake-with-vanilla-buttercream-and-caramel-drizzle/