FLUFFY COCONUT CAKE

Ingredients

Sponge Biscuit

3 eggs
100 grams (3.55 ounces) sugar
90 grams (3.15 ounces) flour
0.5 teaspoon baking powder

Coconut Crème

370 grams (13.05 ounces) cream cheese
200 grams (7.05 ounces) white chocolate
200 grams (7.05 ounces) coconut milk
150 grams (5.30 ounces) butter (82.5%)

Coconut Ganache

100 grams (3.55 ounces) white chocolate
35 grams (1.25 ounces) cream (33%)
40 grams (1.40 ounces) coconut milk
20 grams (0.70 ounces) coconut flakes

Crunchy Layer

80 grams (2.80 ounces) toasted almonds
35 grams (1.25 ounces) white chocolate
35 grams (1.25 ounces) cocoa butter
25 grams (0.90 ounces) coconut flakes

Equipment

Baking Ring Mold (18 cm / 7 inch)
Use a ring mold wrapped in foil for even baking. Tip: Ensure it's greased well to avoid sticking.
Mixing Bowls
Sturdy glass or metal bowls work best. Tip: Use separate bowls for wet and dry ingredients.
Electric Mixer
A handheld or stand mixer will help achieve the perfect fluffy texture. Tip: Start on a low setting to avoid splattering.
Spatula
A flexible spatula is essential for gently folding ingredients. Tip: Opt for a silicone spatula for easy cleaning.
Microwave
Handy for melting chocolate and butter quickly. Tip: Melt in short bursts to prevent burning.
Cling Film
Great for wrapping and storing your sponge biscuit. Tip: Double wrap to maintain freshness.

Instructions

Step 1

Step 1: Preheat your oven to 170°C (338°F).

Step 2

Step 2: For the Sponge Biscuit:
Separate the egg whites and yolks. Whip the egg whites with half of the sugar until stiff peaks form. In another bowl, whip the yolks with the remaining sugar until pale and increased in volume. Gently fold the egg whites into the yolks. To maintain airiness, fold slowly from top to bottom.

Step 3

Step 3: Sift the flour with baking powder into the egg mixture in two stages, blending gently with a spatula each time.

Step 4

Step 4: Pour the batter into an 18 cm (7 inch) ring mold lined with foil. Bake at 170°C (338°F) for about 50 minutes. Let it cool, then refrigerate wrapped in cling film. Use a cake tester to ensure it's fully baked. It should come out clean.

Step 5

Step 5: For the Coconut Crème:
Melt the white chocolate and coconut milk in microwave-safe bursts of 15 seconds. Stir until smooth, let cool and refrigerate covered with foil. Cool it to create a stable base for the crème.

Step 6

Step 6: Whip softened butter until fluffy. Add the cream cheese and whip until smooth. Gradually add the chocolate mixture and beat until combined. Chill for at least 20 minutes. Make sure the cream cheese is at room temperature for a smoother mix.

Step 7

Step 7: For the Coconut Ganache:
Melt white chocolate with the cream. Gradually mix in the cold coconut milk. Cover and refrigerate for 2 hours. Use a stable cold environment for best results.

Step 8

Step 8: After chilling, whip the ganache until smooth and fold in the coconut flakes. Ensure the flakes are evenly distributed.

Step 9

Step 9: For the Crunchy Layer:
Melt the cocoa butter and white chocolate separately in the microwave, then mix together. Melting separately helps maintain a smooth texture.

Step 10

Step 10: Chop the nuts, then combine all ingredients until well mixed. Don't overmix to keep the crunchiness.

Step 11

Step 11: Assembly:
Cut the sponge biscuit into four layers. Soak each layer lightly in a mixture of coconut milk, milk, and Malibu liquor. Assemble in a ring mold with acetate film for better shape.

Step 12

Step 12: Spread a small amount of crème on the serving plate, place the first biscuit layer on top. Alternate between crème, the crunchy layer, ganache, and biscuit layers. Finish with a final layer of crème. Smooth out each layer for a perfect cake structure.

Step 13

Step 13: Decorate with coconut flakes and Raffaello candies. Add optional decorative elements like chocolate shavings or almond flakes for extra flair.

Servings

Picture this: a slice of our magical coconut cake, a delicate amount of **coconut flakes** dancing on top, 🥥🌺, luring everyone to the table. For a private afternoon indulgence, pair this cake with a steaming cup of **sweet chai tea**. The spices in the tea and the creamy coconut frosting create a symphony of flavors in your mouth! ☕🍰 Hosting a brunch? 🍽️✨ Serve this as a center-piece alongside a selection of **tropical fruit salads** and **mimosas**. Not only will it add a touch of elegance, but it also seamlessly fits into any theme you have going - be it a casual get-together or a beachfront-themed party! Want to wow your guests? 🍧💫 Small servings of this cake paired with a refreshing **coconut ice cream** scoop or even a **tropical sorbet** will definitely make their taste buds sing! Don't forget to add some mint leaves for an extra pop of freshness and to elevate the presentation. 🌿

Variations

**Gluten-Free Variation:** 🌱✨ Swap the regular flour with **gluten-free all-purpose flour** and ensure the baking powder you're using is gluten-free. The cake will still be fluffy and delicious! **Vegan Variation:** 🌻💖 Use **vegan cream cheese** in place of regular cream cheese, and opt for **vegan white chocolate**. Replace the eggs in the sponge biscuit with a mixture of water, oil, and baking powder. Substitute the butter with **vegan butter** and you’re all set!

Faq

What’s the best way to whip egg whites to stiff peaks?
Ensure your bowl and beaters are completely clean and free of any grease. Start on a medium speed and gradually increase to high while whipping. Adding a pinch of salt can also help stabilize the peaks.
Can I use coconut cream instead of coconut milk?
Yes, but be aware that coconut cream is thicker and richer. You might need to adjust the quantity slightly to achieve the desired consistency.
What’s the best way to melt white chocolate without burning it?
Always melt white chocolate in short bursts in the microwave (about 15 seconds each), stirring in between. This prevents overheating and helps achieve a smooth, melted consistency.
How do I ensure my sponge biscuit doesn’t deflate?
Gently fold the ingredients to keep the air in the batter. Avoid over-mixing and be sure not to open the oven door while it's baking.
What’s the importance of using acetate film in cake assembly?
Acetate film helps to achieve clean, sharp edges and makes it easier to remove the cake from the mold without damaging it.
How can I improve the flavor profile of the cake?
Experiment by adding a touch of almond extract to the sponge biscuit or a splash of rum to the soaking liquid for a more complex flavor.