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White Chocolate Almond Coconut Cream Cake

White Chocolate Almond Coconut Cream Cake

Cooking Time

Preparation Time : 120

Cook Time : 50

Total Time : 170

Ingredients

Serves 8

  • 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

Directions

  • 01

    Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.

  • 02

    Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.

  • 03

    Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.

  • 04

    Add melted butter, vanilla extract and almond extract and whip well until combined.

  • 05

    In another bowl mix all dry ingredients.

  • 06

    Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.

  • 07

    Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.

  • 08

    Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.

  • 09

    Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.

  • 10

    In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.

  • 11

    In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.

  • 12

    Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.

  • 13

    Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on  fondant covered cake board.

  • 14

    Spread 1/4 cup coconut milk over the cake layer.

  • 15

    Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.

  • 16

    Spread the remaining frosting on top and sides of the cake.

  • 17

    Sprinkle shredded coconut on the top the cake.

  • 18

    Roll out four panels of fondant, using the string for guidance.

  • 19

    Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.

  • 20

    With paint brush, colour wash the board and panels.

  • 21

    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.

  • 22

    Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.

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