Spectacular coconut cake "Trio": with chocolate and vanilla sponge cake

Tetiana KoziukLS Food
Trio cake recipe with coconut filling. Source: Screenshot of the Today Show

Trio cake is created for all lovers of chocolate and coconut flavors. The dessert is based on chocolate and vanilla sponge cake with coconut filling. This is a very exquisite combination that everyone should try.

Food blogger Anna with the nickname filanna.cooking shared the recipe for the Trio cake on her Instagram page.

Trio cake recipe with coconut filling


Vanilla cake:

  • eggs - 2 pcs.
  • salt - a pinch
  • sugar - 60 g
  • vanilla sugar - 1 p
  • flour - 75 g
  • water - 60 ml
  • baking powder - 1/2 tsp.

The chocolate cake:

  • eggs - 4 pcs
  • sugar - 120 g
  • flour - 120 g
  • cocoa - 40 g
  • water - 120 ml
  • baking powder - 1 tsp.
Trio cake with chocolate and vanilla sponge cake and coconut filling

Coconut filling:

  • milk - 350 ml
  • semolina - 60 g
  • sugar - 150 g
  • vanilla sugar - 20 g
  • coconut flakes - 120 g
  • butter - 150 g

Syrup for soaking:

  • boiled water - 50 ml
  • sugar - 1 tsp.

Method of preparation:

1. Vanilla cake. First, separate the yolks from the whites. Add a pinch of salt to the whites and beat until fluffy.

2. Gradually add sugar and vanilla sugar. Beat until stiff peaks form.

Chocolate and vanilla sponge cake

3. Add the egg yolks and continue beating at low speed.

4. Add the flour and baking powder, as well as water at room temperature to the mixture. Mix until smooth.

5. Pour the resulting dough into a baking dish covered with parchment. Bake at 175 degrees for 15 minutes.

6. The chocolate cake. You need two such cakes. The method of preparation is the same as for the vanilla cake.

Coconut cake filling

7. When the cakes are ready, prepare the coconut filling. To do this, bring the milk to a boil, then add the semolina and cook for 4-5 minutes, stirring constantly.

8. Add the coconut flakes, stir, and remove from the heat. Transfer the mass to a bowl.

9. Add sugar, vanilla sugar, and butter to the hot mass. Beat with a mixer.

10. Form the cake. Grease the cakes with syrup. Divide the cream into 2 parts. Assemble the cake in the mold in the following sequence: chocolate cake – coconut filling – light cake – coconut filling – chocolate cake.

Cake with vanilla and chocolate sponge cake

11. Press the finished cake lightly with your hands, wrap it in cling film, and refrigerate for 12 hours.

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