Ingredients

Coconut Sponge Biscuit

  • 330 grams (1.4 cups) buttermilk
  • 1 teaspoon baking soda
  • 2 eggs
  • 100 grams (0.44 cups) vegetable oil
  • 300 grams (1.5 cups) sugar
  • 170 grams (1.36 cups) all-purpose flour
  • 110 grams (0.88 cups) coconut flour
  • 7 grams (1.5 teaspoons) baking powder
  • 50 grams (0.56 cups) coconut flakes

Compote

  • 250 grams (1.75 cups) strawberries
  • 150 grams (0.63 cups) passion fruit puree
  • 80 grams (0.4 cups) sugar
  • 4 grams (0.14 ounces) agar

Milk Chocolate Cream

  • 200 grams (7.05 ounces) milk chocolate
  • 200 grams (0.88 cups) whipping cream
  • 35 grams (0.25 cups) powdered sugar
  • 350 grams (1.54 cups) mascarpone cheese

Equipment

  • Mixing Bowls

    Ensure you have various sizes to keep your ingredients organized and avoid cross-contamination.

  • Whisk/Electric Mixer

    A must for achieving the perfect consistency for your batter and cream. An electric mixer speeds up the process.

  • Cake Rings (20cm & 16cm)

    Essential for shaping the sponge biscuit and compote layers. If unavailable, use cling film to line standard plates.

  • Baking Tray

    Make sure it fits your cake rings and is non-stick or lined with parchment paper to prevent sticking.

  • Skewers

    Useful for checking cake doneness; you need a clean skewer to confirm it's baked through.

  • Blender

    For smoothly incorporating cold cream into melted chocolate.

  • Refrigerator

    Essential for setting compote and cream layers into the cake. Ensure it's cold enough but not freezing.

Instructions

Step 1

The calculation in the recipe is for a 20cm (7.90 inch) cake.

Step 2

In a separate bowl, combine the buttermilk and baking soda. Ensure the buttermilk is at room temperature for better results.

Step 3

Whip the eggs with the sugar until light and fluffy, then gradually add the vegetable oil and buttermilk mixture. Beat well to get a smooth mixture.

Step 4

Combine both types of flour, baking powder, and coconut flakes in a bowl. Add this dry mixture to the egg mixture and stir gently. Mix just until combined to avoid overmixing.

Step 5

Divide the batter into 2 baking rings with a diameter of 20cm (7.90 inch) and bake at 338°F (170°C) for 45 minutes. Check the readiness with a skewer; it should come out clean.

Step 6

Cool the biscuits and then cut each biscuit into 2 cake layers. Use a serrated knife for cleaner cuts.

Step 7

For the compote, cut the strawberries into small pieces. Combine with the passion fruit puree, and heat gently. Warm up the mixture just a little to blend the flavors.

Step 8

Add sugar and agar to the warm mixture, bring to a boil, and boil for about a minute. Constantly stir to avoid burning.

Step 9

Tighten 2 rings with a diameter of 16cm (6.30 inch) with film, and fill with the slightly cooled compote. If you don't have rings, cover the plates with cling film.

Step 10

Chill the compote in the fridge until set. Make sure it has cooled before using it in the cake.

Step 11

To make the milk chocolate cream, melt the chocolate. Gradually pour in the cold cream, whip with a blender, and then refrigerate. Use a high-quality milk chocolate for rich flavor.

Step 12

In a mixer bowl, combine mascarpone, the chocolate-cream mixture, and powdered sugar. Whip for a few minutes until the cream holds its shape well. All ingredients should be cold for better whipping.

Step 13

Assemble the cake in the following order: sponge biscuit, compote, milk chocolate cream, sponge biscuit, milk chocolate cream, sponge biscuit, compote, milk chocolate cream, and final sponge biscuit. Layer evenly for the best structure.

Step 14

Place the assembled cake in the fridge for several hours. This helps the layers to set nicely.

Step 15

Use any cream of your choice for the top coat. Decorate as desired for a polished look.

Servings

Picture this: a sunny afternoon, a cozy blanket spread out on lush grass, and slices of this delightful Coconut Sponge Biscuit Cake ready to serve. ☀️ The tropical notes of coconut and passion fruit make it an ideal cake for outdoor picnics or garden parties. Pair it with a chilled glass of sparkling water or a tropical fruit punch to amplify the experience. 🌴🍹

For a more formal gathering like a dinner party, arrange the slices on a chic cake stand and garnish with fresh fruit and a sprinkle of edible flowers. 🍓🌸 Watch as your guests' eyes light up at the sight—trust us, they'll be back for seconds! 👀🎂

Consider serving each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra layer of indulgence. 🍨 The cold creamy textures will harmonize beautifully with the cake's unique flavors. Enjoy!

Variations

Gluten-Free Variation:

✨ Substitute the all-purpose flour with a gluten-free baking blend, and make sure your baking powder is gluten-free as well. The rest of the ingredients are naturally gluten-free, so you can enjoy this tropical treat without worry! 🍰👍

Vegan Variation:

✨ For a vegan makeover, use coconut milk instead of buttermilk and a flaxseed meal or chia seeds mixed with water as an egg replacer. Swap the milk chocolate for dairy-free dark chocolate and use a plant-based cream whip. The mascarpone can be replaced with a vegan cream cheese or coconut cream, ensuring all your guests can indulge in this delightful cake. 🌿✨

Faq

  • Q: Can I use regular milk instead of buttermilk?

    A: While regular milk can be used, buttermilk gives the cake a unique tang and tender crumb. If needed, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

  • Q: Can I skip the coconut flakes?

    A: The coconut flakes add texture and a burst of coconut flavor to the sponge. If you need to skip them, consider adding a bit of coconut extract to maintain the tropical taste.

  • Q: How do I melt the chocolate without burning it?

    A: The best method is a double boiler, where you melt the chocolate in a heatproof bowl over simmering water. Alternatively, you can microwave in short bursts, stirring frequently.

  • Q: How do I ensure my compote sets properly?

    A: Make sure you bring the mixture to a full boil for at least a minute to activate the agar. Cool slightly before filling your rings and refrigerate until completely set.

  • Q: How long can I store this cake?

    A: The cake can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to a month, but it's best consumed fresh.

  • Q: Can I prepare any parts of the recipe ahead of time?

    A: Yes, you can make the compote and the sponge biscuit a day in advance. Store them well-covered in the fridge until you're ready to assemble the cake.

Nutrition facts

Coconut, strawberry & passion fruit cake
Recipe Yield:1 cake (8 servings)
Calories:450-550 calories per serving
Calories (Min - Max):450 - 550
Total Fat:25g
Saturated Fat:12g
Protein:7g
Total Carbohydrate:50g
Total Sugars:40g