Mix together the dry ingredients of the dough in a large bowl, besides the cocoa powder.

Add the egg yolks, butter and sour cream, mixing everything well together.

You should receive a solid cake dough, which you divide into 3 equal parts.

Add the cocoa powder to one of the three cake doughs, incorporating it into the dough.

Roll out one of the plain doughs and place it in a baking pan that is already lined with baking paper.

Move onto making the poppyseed filling. Mix the poppyseeds with hot milk. Then add the powdered sugar, grated apples, and cinnamon to it, making sure that everything is combined well.

Spread the poppyseed filling over the first layer of dough.

Roll out the second layer of plain dough, place it over the poppyseed filling.

Make the coconut cream. Whip up egg whites until they form stiff peaks, then carefully mix in the shredded coconut and powdered sugar.

Spoon in the room-temperature butter and stir it into the cream until everything is well combined.

Spread it over the layer of dough.

Finally, roll out the cocoa dough and place it on top of the coconut cream. Punch through it with a fork a few times and put it in the oven for 40 minutes at 340°F.

Make the vanilla cream by adding butter to room temperature vanilla pudding, then using a hand mixer to combine it properly.

Spread the cream over the top of the cake and sprinkle shredded coconut over it. Place it in the fridge and allow it to set before serving!

The team of Recipe Videos wishes you luck in making our Orchid Cake!

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