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Coconut Cream Tart Delight
Irene MullerIrene Muller

Coconut Cream Tart Delight

5 from 2 votes
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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: Global
Ingredients Method

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

Method
 

  1. Preheat the oven to 180C / 350F (slightly less temperature for a fan oven).
  2. Prepare a springform cake tin of your choice with non stick coconut spray.
  3. Cream the butter and sugar until light and fluffy.
  4. 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.
  5. Beat the egg whites until stiff peaks form,  fold in 50ml of the desiccated coconut.
  6. Add the beaten egg whites into the batter and mix slightly.
  7. Bake for about 45 minutes to 1 hour, making sure the cake is firm in the middle.
  8. *Sprinkle with coconut before serving.