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Three layers of coconut almond cake, layered between a white chocolate coconut filling. Fondant wooden crate to hold that beautiful rich vanilla extract making it even more fancy.
Preparation Time : 120
Cook Time : 50
Total Time : 170
Coconut Almond Cake:
1 cup (128 gm) all-purpose flour
1/4 cup (30 gm) almond flour
2 tbsp (10 gm) desiccated coconut
1 cup (245 gm) coconut yogurt
1/2 cup (100 gm) sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 cup (115 gm) unsalted butter, melted
1 tsp vanilla extract (Natural Bourbon Vanilla Extract-SPRIG)
1/4 tsp almond extract
1/4 tsp salt
White Chocolate Coconut Frosting:
200 gm white chocolate
3 tbsp (45g) canned coconut milk
250 gm Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp coconut extract
Assembling and Decoration:
3/4 cup (180g) canned coconut milk
1 cup (80 gm) unsweetened shredded coconut
Brown colour fondant
Brown gel food colour
Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.
Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.
Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.
Add melted butter, vanilla extract and almond extract and whip well until combined.
In another bowl mix all dry ingredients.
Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.
Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.
Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on fondant covered cake board.
Spread 1/4 cup coconut milk over the cake layer.
Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.
Spread the remaining frosting on top and sides of the cake.
Sprinkle shredded coconut on the top the cake.
Roll out four panels of fondant, using the string for guidance.
Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.
With paint brush, colour wash the board and panels.
Use a sharp blade to trim each panel to size and gently press up against the side of the cake using edible glue to stick them on, to form a wooden crate.
Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.
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