The coconut crumb cake is one of the many versions you can make with crumbled pastry, but this one is the best for me. Also, the lemon crumb cake is delicious and delicate, but chocolate and coconut, in my opinion, are two heavenly ingredients.
The dough of the cocoa crumb cake is made easily and quickly, and this is also one of the reasons I love this type of cake. The coconut cream inside is very easy and quick to make as well. Try all the versions of the crumb cake and have fun inventing others, with pistachio cream, strawberries, Nutella, fresh fruit, or nuts.
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup butter (soft)
- 2 eggs
- 1 pinch salt
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 packet vanillin
- 2/3 cup grated coconut
Steps
The steps to make the crumb cake are the same for all versions, starting with preparing the cream for the filling, then the crumbled pastry dough, assembling the cake, and finally baking.
To make the cream, put the milk and sugar in a saucepan and dissolve the cornstarch and powdered vanillin inside.
Place the saucepan on the heat and stir with a whisk, cooking the cream until it thickens, which will take 4-5 minutes. Turn off the heat and add the grated coconut, mixing well. Then let the cream cool with plastic wrap on the surface.In the meantime, prepare the crumbled pastry by placing the sifted flour with cocoa powder, sugar, salt, and baking powder in a bowl. Add the whole eggs, soft butter, and mix the dough with your hands.
You will get a crumbly consistency, incorporate all the ingredients well but work it as little as possible.Butter and flour a round mold of 9.5 or 10 inches and spread half of the dough on the bottom, flattening and compacting it a bit also on the edge.
Pour the cold cream into the cake pan and level it well, then crumble the other half of the dough on top, covering the entire surface of the cream up to the edges.Bake the crumb cake in a preheated oven at 350 degrees static or 340 degrees fan-assisted for 35/40 minutes until cooked and slightly golden.
Let it cool before removing it from the mold.
