Delicious Coconut Cake

Rating: 0.00
(0)
By Sneji
January 27, 2022

Today, I made a coconut cake. I tried real coconut for the first time last year. I always bought the coconut flakes from the store. But when I saw the coconut as a whole, I got the idea to make my cake with it so the taste would be richer and more true to the fruit. Here I have some instructions on how you can open the coconut, make the flakes and milk, if you haven’t made that before. The real coconut flakes and milk are quite intense so you really need to like coconut in order to actually appreciate them. If you don’t like the taste of coconut that much, you can buy the flakes from the store.

My cake is delicious and easy to make. You can make the cake layers a few days before. The cream is simple and made with few ingredients – cheese cream, white chocolate and whipping cream. For decoration, I used the blended tort wafer and homemade Raffaello Balls (the recipe is here).

You can leave it in the refrigerator overnight for a better taste when served.

Ingredients:

Cake

  • 6 egg whites
  • pinch of salt
  • 140 g sugar
  • 6 egg yolks
  • 8 ml butter-vanilla aroma (or 1 tsp vanilla extract)
  • 120 g fine almond flour
  • 120 g flour

Cream

  • 400 g cheese cream
  • 250 g white chocolate, melted
  • ½ cup fine coconut flakes
  • 500 ml whipping cream
  • 2 tbsp powdered sugar
  • coconut milk
  • 100 g roasted almonds
  • 1 sheet of tort wafer
  • coconut flakes
  • Raffaello balls

How to make it

  • Preheat the oven at 360°F.

Make the Cake

  • In a medium bowl, beat the egg whites with a pinch of salt and gradually add the sugar. Set aside.
  • In another bowl, whisk the egg yolks with the vanilla extract or the butter-vanilla aroma. Add the egg yolks to the white mixture. Mix and gradually add the sifted almond flour. After that add the sifted flour and mix. Set aside.
  • Use a pre-greased and parchment lined cake pan with a 21 cm diameter. Pour the dough and bake in a preheated oven for about 40-45 min.
  • Leave the baked cake on a wire rack to cool.

Chop the roasted almonds.

Make the Cream

  • In a bowl, beat the cheese cream and white chocolate. Add the coconut flakes and mix. Set aside.
  • In another bowl, beat the whipping cream with powdered sugar. Add it in the cheese cream mixture, whisk together and leave in the refrigerator for at least 30 min.

Assemble

  • Cut the cake into 3 layers.
  • Put the first layer on a plate and pour coconut milk on it and smear it with cream. Sprinkle half of the chopped almonds. Put the second layer and repeat. When you put the last layer, pour the coconut milk on it and cover the cake on the top and sides with cream. Leave it in the fridge for about 1 hour.
  • You can decorate the cake as per your choice.

Coconut Cake

My cake is delicious and easy to make. You can make the cake layers a few days before. The cream is simple and made with few ingredients – cheese cream, white chocolate and whipping cream. For decoration, I used the blended tort wafer and homemade Raffaello Balls.
Servings 12
Prep Time 1 hour
Cook Time 45 minutes

Ingredients
  

Cake

  • 6 egg whites
  • pinch salt
  • 140 g sugar
  • 6 egg yolks
  • 8 ml butter-vanille aroma (or 1 tsp vanilla extract)
  • 120 g fine almond flour
  • 120 g flour

Cream

  • 400 g cheese cream
  • 250 g white chocolate
  • ½ cup coconut flakes
  • 500 ml whipping cream
  • 2 tbsp powdered sugar
  • coconut milk
  • coconut flakes
  • 100 g roasted almonds
  • 1 sheet tort wafer
  • Raffaello balls

Instructions
 

  • Preheat the oven at 360°F.

Make a Cake

  • In a medium bowl, beat the egg whites with a pinch of salt and gradually add the sugar. Set aside.
  • In another bowl, whisk the egg yolks with the vanilla extract or the butter-vanille aroma. Add the egg yolks to the white mixture. Mix and gradually add the sifted almond flour. After that add the sifted flour and mix. Set aside.
  • Use a pre-greased and parchment lined cake pan with a 21 cm diameter.Pour the dough and bake in a preheated oven for about 40-45 min.
  • Leave the baked cake on a wire rack to cool.
  • Chop the roasted almonds.

Make the Cream

  • In a bowl, beat the cheese cream and white chocolate. Add the coconut flakes and mix. Set aside.
  • In another bowl, beat the whipping cream with powdered sugar. Add it in the cheese cream mixture, whisk together and leave in the refrigerator for at least 30 min.

Assemble

  • Cut the cake into 3 layers.
  • Put the first layer on a plate and pour coconut milk on it and smear it with cream. Sprinkle half of the chopped almonds. Put the second layer and repeat. When you put the last layer, pour the coconut milk on it and cover the cake on the top and sides with cream. Leave it in the fridge for about 1 hour.
  • You can decorate the cake as per your choice.

Video

Notes

For decoration, I blended the tort wafer for the sides and I used the coconut flakes and homemade Raffaello Balls on top.
Author: Sneji
Course: Dessert
Share the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
A taste of delicious © Copyright 2023. All rights reserved.
Close
en_US