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 - Prepare the Sponge Cake: - Preheat the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummy.expert.
Cooking tools:
- Hand mixer
- Offset spatula
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Spatula
- Parchment paper
- Plastic wrap
- Toothpick
- Grater
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 8 eggs (separated)
- 8 tbsp sugar
- 100 g poppy seeds
- 100 g shredded coconut
- 2 tbsp flour
- • ½ tsp baking powder
- 8 egg yolks
- 4 tbsp sugar
- 400 ml milk
- 1 packet vanilla pudding mix (sugar-free)
- 250 g unsalted butter (room temperature)
- Grated chocolate (to taste)
- Walnut pieces (optional)
- Caramel sauce (as desired)
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