Coconut cake – this name brings to mind something light and fun, but in fact it’s an elegant cake with which you can surprise your guests. In this recipe, a fluffy sponge cake is perfectly combined with a distinctive coconut cream based on milk, mascarpone, white chocolate and coconut flakes. The dot on the proverbial “i” here is the addition of raspberry jam – it is what makes this dessert taste so special.
This cake not only tastes great, but also looks great on the table – follow our decoration tip.
Sponge cake:
- 7 eggs,
- 200 g sugar,
- 140 g of wheat flour,
- 60 g of potato starch.
Coconut cream:
- 500 ml coconut milk,
- 500 g mascarpone,
- 200 g of white chocolate,
- 80 g coconut flakes.
Cheese mass:
- 600 g of cream cheese,
- 220 g of powdered sugar,
- 100 g of butter,
- a handful of coconut flakes.
Additionally:
- raspberry jam,
- 7 coconut balls.
Prepare the sponge cake. Separate the egg whites from the yolks and beat until stiff. When the mixture becomes thick, gradually add sugar. After a while, the foam should become shiny. Then reduce mixing to a minimum, add the yolks one by one and combine.
Sift the wheat flour and starch, mix gently until combined. Pour the mixture into a cake tin or a rim of approx. 23-24 cm, lined with paper at the bottom. Bake for 35 minutes at 170°C. Cool and cut into 3 layers.
Make coconut cream. Boil the coconut milk in a pot. Add the shavings and cook for about 40 minutes, stirring. The mass should thicken and the chips should absorb all the liquid.
Remove from heat and add broken white chocolate. Set aside for a few minutes, then stir until dissolved. Cool completely, then chill in the refrigerator for at least 30 minutes.
Mix the mascarpone briefly to aerate it. Add the cooled coconut mass and mix again until combined into a thick, uniform cream.
Make the cheese mass. Cream the soft butter with powdered sugar until light and fluffy. While mixing, gradually add the cream cheese. Add the coconut flakes and mix until smooth.
Spread half of the coconut cream onto the first cake layer. Make a strip or thin layer of raspberry jam in the center, leaving the edges free. Place the second layer of cake on top and spread the cream and jam in the same way. Place the third layer on top and press lightly.
Cover the entire cake with the cheese filling, smoothing the sides and top. Put the remaining cream into a pastry bag and make 7 decorative nests on top. Place a coconut ball in each nest.
You can additionally sprinkle the sides with coconut flakes.
Source: Terazgotuje.pl
