Go Back

Dream Cake Dessert

Ein unwiderstehlicher Kokos-Kaffee-Traum mit fluffigem Kokosboden, samtiger Buttercreme und der verführerischen Kombination aus Kaffee und Schokolade – ein Fest für die Sinne und perfekt zum Nachbacken.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

Für den Kokosboden
  • 10 pieces egg whites fresh
  • pinch salt to stabilize egg whites
  • 10 tbsp sugar
  • 100 g desiccated coconut
  • 3 tbsp flour
Für die Buttercreme
  • 10 pieces egg yolks
  • 10 tbsp sugar
  • 4 tbsp milk
  • 400 g butter 80–82% fat, softened
Zusätzlich
  • 20 pieces cookies for crunch and structure
  • 100 ml sweetened coffee for soaking cookies
  • 3 tbsp coffee liqueur or cognac, rum
  • 200 g chocolate
  • 4 tbsp oil to make chocolate smooth
Zur Dekoration
  • desiccated coconut
  • chocolate balls or grated chocolate for decoration

Equipment

  • Oven
  • Mixing Bowls
  • Baking Sheets
  • Mixer
  • Water Bath (Bain-Marie)

Method
 

  1. Step 1: Preheat oven and prepare two baking sheets (approx. 25 x 35 cm) lined with parchment paper.
  2. Step 2: Beat egg whites with a pinch of salt until stiff peaks form to create a light and airy coconut base.
  3. Step 3: Mix sugar, desiccated coconut and flour in a separate bowl.
  4. Step 4: Gently fold the coconut-flour mixture into the stiff egg whites while preserving airiness.
  5. Step 5: Divide batter evenly onto the two baking sheets and bake until firm and slightly golden, about 15–20 minutes.
  6. Step 6: Prepare the buttercream: Beat egg yolks with sugar until fluffy. Add milk and gently heat over a water bath for 5–10 minutes until thickened, stirring constantly.
  7. Step 7: Let the egg yolk mixture cool. Meanwhile, beat softened butter until creamy.
  8. Step 8: Gradually add the cooled egg yolk mixture to the butter, beating into a smooth, creamy frosting.
  9. Step 9: Divide the buttercream into three equal portions.
  10. Step 10: Melt chocolate with oil in a water bath until smooth and glossy.
  11. Step 11: Prepare coffee, sweeten to taste and mix with coffee liqueur or preferred spirit.
  12. Step 12: Begin layering: Place a coconut cake base on a plate and spread one third of the buttercream over it.
  13. Step 13: Quickly dip cookies in the sweetened coffee and arrange on top of the buttercream.
  14. Step 14: Spread the melted chocolate over the cookies and refrigerate for about 20 minutes until set.
  15. Step 15: Spread the second third of buttercream over the chocolate layer.
  16. Step 16: Place the second coconut cake base on top and spread the remaining buttercream over it.
  17. Step 17: Decorate the Dream Cake Dessert with desiccated coconut and chocolate balls or grated chocolate as desired.
  18. Step 18: Chill the cake well before serving so the layers set and flavors meld.

Notes

Das Dessert hält sich bis zu 3 Tage im Kühlschrank, abgedeckt. Für längere Lagerung Kekse erst kurz vor dem Servieren tränken und Schokolade frisch auftragen, damit alles knusprig bleibt. Varianten mit Nüssen, Espresso oder frischen Beeren sind möglich. Alkoholfrei: Likör weglassen oder mit Vanilleextrakt ersetzen.