Ingredients

Cake Layers (16 cm)

  • 700 grams (24.7 ounces) flour
  • 250 grams (8.8 ounces) butter
  • 250 grams (8.8 ounces) sour cream
  • 1 egg
  • 7 grams (0.25 ounces) baking powder
  • Pinch of salt

Cream

  • 515 milliliters (17.4 ounces) coconut milk
  • 223 grams (7.9 ounces) sugar
  • 2 eggs
  • 1 egg yolk
  • 200 milliliters (6.8 ounces) cream (33%)
  • 4 tablespoons starch
  • 140 grams (4.9 ounces) sour cream (high fat %)
  • 84 grams (3 ounces) condensed coconut milk
  • 50 grams (1.8 ounces) coconut paste

Equipment

  • Large mixing bowls

    Essential for combining ingredients. Stainless steel bowls are great as they won't absorb odors or colors from the ingredients.

  • Whisk

    Perfect for mixing your cream and custard to a smooth consistency. A balloon whisk works best to incorporate air into cream mixtures.

  • Blender

    Optional but useful for creating a smooth coconut paste if none is available. A high-speed blender will ensure the coconut flakes turn into a fine paste.

  • Baking trays

    Help in baking the cake layers evenly. Line with parchment paper for easy removal of the cake layers.

  • Rolling pin

    Rolls out the dough evenly to ensure consistent layers. A wooden or marble rolling pin works best to avoid sticking.

  • Food processor (optional)

    Can be used to cut the butter into the flour if you want an even quicker prep time.

  • Refrigeration space

    Key for chilling the dough and setting the completed cake, so ensure you have enough room.

Instructions

Step 1

1. Sift the flour onto a work surface or into a large bowl. Add the salt and baking powder.

Step 2

Tip: Chilling the butter helps in creating flaky layers.

Step 3

2. Before making the dough, chill the butter well, ideally by placing it in the freezer for 2 hours.

Step 4

Tip: You can use a knife, blender, or grater to chop the butter into the flour.

Step 5

3. Mix the pieces of butter and flour with a spoon to avoid melting the butter.

Step 6

Tip: Avoid using your hands to mix the butter and flour to keep the butter cold.

Step 7

4. Combine the sour cream and egg and stir them together. Add this mixture to the flour and butter mixture.

Step 8

5. Quickly knead the dough just enough to combine the ingredients into a more or less homogeneous mass.

Step 9

Tip: Do not over-knead to prevent the butter from melting.

Step 10

6. Divide the dough into 12-13 pieces. Place the pieces on a plate dusted with flour and refrigerate for 1.5 hours.

Step 11

7. Preheat the oven to 374°F (190°C).

Step 12

8. Roll out each piece of dough. Bake each layer for 8-10 minutes until golden brown. If desired, trim the baked layers to the desired diameter while hot.

Step 13

Tip: Bake one layer at a time and keep the rest in the fridge.

Step 14

9. Combine the sugar, eggs, and starch in a bowl. Whisk together until smooth.

Step 15

10. Heat the coconut milk until it almost boils. Gradually pour it into the egg-sugar mixture while stirring constantly.

Step 16

Tip: Stirring constantly will prevent the eggs from cooking unevenly.

Step 17

11. Stir the mixture until the sugar dissolves completely, then place the bowl over low heat. Cook while constantly stirring until it thickens.

Step 18

12. Remove from heat, cover with cling film, and refrigerate until it cools completely.

Step 19

13. Whip the cream with the sour cream and condensed milk until soft peaks form.

Step 20

14. Take the cooled custard base from the fridge and add the coconut paste. Whip at high speed for a few seconds.

Step 21

Tip: If you don't have coconut paste, grind coconut flakes until oily.

Step 22

15. Combine the custard mixture with the whipped cream mixture.

Step 23

16. Assemble the cake by alternating layers of cake and cream. Use about two tablespoons of cream per layer.

Step 24

Tip: Assembling the cake in a ring can help keep it straight and even.

Step 25

17. Once assembled, refrigerate the cake under a small press for two days to set.

Step 26

18. After setting, remove the cake from the ring, spread any remaining cream on the sides, and decorate with coconut shavings or leftover cake scraps.

Step 27

Tip: If you have extra cream, use it as desired for additional decoration or filling.

Servings

This coconut pastry isn't just a dessert; it's a centerpiece. Picture this: Your beautiful cake, oozing layers of cream, dusted with snowy coconut flakes, all served on your favorite vintage cake stand. It goes perfectly with a hot cup of coffee or a refreshing iced tea. For a more festive flair, top with fresh berries and mint leaves. Pair it with a scoop of vanilla ice cream for a contrast of textures and temperatures that will tantalize your taste buds. Got a special event? Serve this cake with a champagne toast to bring a sophisticated touch to your celebrations. Or, if you're planning a cozy family dinner, a slice of this coconut delight makes the perfect ending. The rich cream and tender cake layers will have everyone swooning and asking for seconds. Don’t forget brunch! This cake can be the star alongside a spread of fresh fruit, yogurt, and mimosas. And hey, if you’re feeling a bit adventurous, how about serving this tropical cake with a tangy mango or pineapple salsa on the side? The blend of flavors will transport you straight to a beach paradise with every bite.

Variations

**Gluten-Free Variation:** Swap out the all-purpose flour for a gluten-free baking flour blend. Ensure the baking powder is also gluten-free. You may need to add a bit more sour cream to get the right dough consistency since gluten-free flours can be a bit drier. **Vegan Variation:** Substitute butter with plant-based margarine or coconut oil. Replace the sour cream with vegan sour cream, and use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) in place of regular eggs. For the cream, replace heavy cream with whipped coconut cream and use an egg-free custard mix.

Faq

  • How do I keep the butter from melting too quickly in the dough?

    Ensure that the butter is very cold, even frozen. Using a food processor or a spoon to mix can also help keep it cool.

  • Can I use regular milk instead of coconut milk?

    Yes, but the coconut flavor will be less pronounced. Coconut milk adds a unique richness and taste to the cream.

  • How do I know when the custard is thickened enough?

    It's ready when it coats the back of a spoon and holds its shape when you run your finger through it. Be sure to keep stirring to avoid lumps.

  • Is it okay to skip the refrigeration step when making the dough?

    No, chilling the dough is crucial to ensure it's firm for rolling and baking properly. It also helps in developing the right texture.

  • Can I prepare the cake layers in advance?

    Yes, you can bake and store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

  • What's the best way to keep the coconut paste smooth?

    Ensure that the coconut flakes are finely ground. A few pulses in a high-speed blender usually do the trick.

Nutrition facts

Coconut Napoleon
Recipe Yield:12-13 cake layers
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:13g
Protein:3g
Total Carbohydrate:30g
Total Sugars:15g