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Coconut Cream Tart Delight
Irene Muller
For those coconut lovers out there, this Coconut Cream Tart is filled with toasted and nutty flavours breaking the intense sweet taste.
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course
Dessert
Cuisine
Global
Servings
12
Ingredients
30
ml
soft butter
250
ml
sugar
4
large eggs, Separate Egg Yolks From Egg Whites
250
ml
self rising flour
2
ml
salt
800
ml
coconut cream, (2 x 400ml cans coconut cream)
100
g
desiccated coconut
2 ½
ml
vanilla essence
2 ½
ml
almond essence
Instructions
Preheat the oven to 180C / 350F (slightly less temperature for a fan oven).
Prepare a springform cake tin of your choice with non stick coconut spray.
Cream the butter and sugar until light and fluffy.
Add egg yolks one at a time and mix for about 3 minutes then add the coconut cream slowly until it forms a smooth paste.
Beat the egg whites until stiff peaks form, fold in 50ml of the desiccated coconut.
Add the beaten egg whites into the batter and mix slightly.
Bake for about 45 minutes to 1 hour, making sure the cake is firm in the middle.
*Sprinkle with coconut before serving.
Keyword
Butter, Coconut, Eggs, Sugar