COCONUT CAKE

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Ingredients

  • 6 Portions

  • Coconut Sponge

    • 140g Desiccated coconut
    • 140g Caster sugar
    • 4 Eggs
    • 37.5g Flour sieved
    • 27.5g Avonmore unsalted butter melted
    • 4 Egg whites
    • 15g Sugar

  • Coconut Cream Filling

    • 300g Coconut puree
    • 50g Coconut milk
    • 25g Malibu liquor
    • 4 Gelatine leaves
    • 250g Avonmore 38% whipping cream semi whipped

  • Coconut Marshmallow Layer and square for top

    • 9g Albumin
    • 90g Coconut puree
    • 100g Water
    • 6 Gelatine leaves
    • 250g sugar
    • 50g Glucose

  • Clear Glaze

    • 200g Sugar
    • 200g Water
    • 6g Pectin
    • 400g Glucose
    • 8 Gelatin leaves

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The recipe, Step by Step

Elements

  1. Coconut Sponge
  2. Coconut Cream Filling
  3. Coconut Marshmallow Layer and square for top
  4. Clear Glaze

Décor:

  1. Coconut Sponge

    1. Whisk the coconut, sugar and eggs to ribbon stage.

    2. Fold in flour then butter into the mixture.

    3. Whisk the egg whites and sugar to soft peak, fold into the mixture.

    4. Bake at 200˚C. Allow to cool before cutting shapes.

  2. Coconut Cream Filling

    1. Soak gelatine in ice cold water

    2. Boil coconut milk.

    3. Add soaked gelatine, allow to cool.

    4. Add coconut puree.

  3. Coconut Marshmallow Layer and square for top

    1. Add coconut and albumin powder to a mixing bowl.

    2. Soak gelatine in cold water.

    3. Whisk coconut and egg
    white powder to soft peak stage.

    4. Add sugar and water and heat to 118˚C.

    5. Add soaked gelatine to sugar and mix.

    6. Then pour over egg white and coconut.

    7. Continue whisking until mix is cold, then spread onto a tray and allow to set.

    8. Cut into small squares.

    9. Roll in dessicated coconut to coat.

  4. Clear Glaze

    1. Heat water and glucose to 20˚c.

    2. Mix sugar and pectin together and slowly sprinkle over glucose until fully dissolved.

    3. Heat to 104˚c.

    4. Remove from heat and add pre-soaked gelatine.

    5. Glaze the cakes.