Coconut cake

Let’s give the floor to Vera: “Here is the recipe for a Coconut cake. You may also call it the Rafaello cake.”

The coconut biscuit (for the mold 16-18 cm | 6.3 to 7 inch):

• 5 eggs | 5.00 items
• 165g flour | 5.80 oz
• 50 g butter | 1.75 oz
• 170 g sugar | 6.00 oz
• 5 g baking powder | 0.20 oz
• a pinch of salt | 0.00 to taste
• 25 g coconut flakes | 0.90 oz

The white chocolate ganache:

• 100 g white chocolate | 3.55 oz
• 50 g cream | 1.75 oz

The coconut custard:

• 250 g cream cheese | 8.80 oz
• 200 g mascarpone | 7.05 oz
• 80-90 g cream | 3.15 oz
• 100-120 g powdered sugar | 4.25 oz
• 30 g coconut flakes | 1.05 oz

The soaking:

• almond, coconut or vanilla milk and sugar syrup (optional)

The syrup:

• 100 g water | 3.55 oz
• 100 g sugar | 3.55 oz

The custard:

• 300 g cheese | 10.60 oz
• 250 g mascarpone | 8.80 oz
• 120 g powdered sugar | 4.25 oz
• 40-50 g coconut flakes | 1.75 oz
• vanilla

The finishing custard:

• 200 g cream cheese | 7.05 oz
• 50 g cream | 1.75 oz
• 50 g powdered sugar | 1.75 oz
• chopped almonds | 0.00 to taste

First, cook the sponge biscuit.

1. Preheat the oven to 180C (356F); prepare the mold by wrapping the bottom of the mold with baking paper.
2. Sift the flour into a bowl, add the baking powder, the salt and the coconut flakes; mix everything well.
3. Melt the butter in the microwave, and let it cool.
4. Divide the eggs into whites and yolks.
5. Add 90 g of sugar (3.15 oz) to the mixer bowl with the egg whites, whip at maximum speed, until dense (it will take from 10 to 12 minutes).
6. While the whites are whipping, whisk the yolks with the remaining sugar, until a fluffy white mass.
7. Add the egg whites to the whipped yolks and gently mix it with a spatula from the bottom up (not for too long!). Gently add the dry mixture, then add the melted butter and mix it carefully once again.
8. Pour the dough into a mold and bake it at 180C (356F) for 45 to 50 minutes.

1. Place the ingredients in the microwave and melt them in pulses for 10 seconds. Stir every time.
2. Pour the ganache into a pastry bag.

Whisk all the ingredients in a mixer bowl at the maximum speed until dense.

Whisk all the ingredients in a mixer bowl at the maximum speed until dense.

1. Place the biscuit on the dish, soak it with milk and the syrup (not too much, so that the biscuit does not get wet).
2. After that, spread the custard, leaving a dent in the middle.
3. Pour the ganache into the dent.
4. Sprinkle the custard with nuts and some more chocolate.
5. Assemble the second layer just in the same order.
6. Place the top biscuit, soak it in the same way as the other two cakes, and cover it with a thin layer of the custard.
7. If you have some custard left, then feel free to apply it on the sides of the cake and spread it with a spatula or a scraper.
8. Next, cover the cake with a thin layer of the finishing custard. Try to level the cake as evenly as possible and put it in the fridge for 1 hour.
9. Finally, sprinkle the cake with the coconut flakes, and decorate it at your discretion.

Bon Appétit!