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
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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.