Ingredients
Coconut biscuit
egg
5pc
sugar
130g
4.55oz
0.52cup
8.71tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
coconut flakes
60g
2.10oz
4tbsp
starch
50g
1.75oz
3.35tbsp
baking powder
5g
0.18oz
0.34tbsp
Vanilla & coconut mousse
coconut puree
300g
10.50oz
1.20cup
20tbsp
mascarpone
300g
10.50oz
1.20cup
20tbsp
vanilla pod
2pc
milk
60g
2.03fl oz
egg yolk
4pc
sugar
60g
2.10oz
4tbsp
gelatin
10g
0.35oz
0.67tbsp
cream
360g
12.17fl oz
Method
Coconut biscuit
- Combine the dry ingredients: flour, coconut flakes, baking powder and starch, and mix with a whisk.
- Whip the eggs with sugar until fluffy.
- Stir in the dry ingredients with a spatula.
- Pour the batter into two rings (16cm | 6.30 inch each), and bake for 30-40 minutes at 356F (180C).
Vanilla & coconut mousse
- Combine the milk, yolks and sugar. Heat until thickened.
- Soak the gelatin. After swelling, add it to the yolk mixture.
- Add vanilla seeds, and mix until smooth.
- Whip the cream.
- Combine the coconut puree and mascarpone, and mix until smooth. Add the custard, and then the whipped cream.
Assemble the cake right away, alternating coconut biscuit (cut in half) and mousse.
