
Ingredients
- Makes about 12 servings
- Almond Sponge Cake
- 6 large eggs, room temperature
- Pinch of salt
- 1 cup (200g) sugar
- 1 cup (100g) ground almonds
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) almond extract
- White Chocolate Coconut Frosting
- 7 oz (200g) white chocolate
- 3 tbsp (45g) canned coconut milk
- 9 oz (250g) Mascarpone cheese, room temperature
- 2 cups (500g) whipping cream, 35%fat, chilled
- 1/4 cup (30g) powdered sugar
- 1/2 cup (40g) unsweetened shredded coconut
- 1 tsp (5g) coconut extract
- Assembling and decorating
- 1 cup (240g) canned coconut milk
- unsweetened shredded coconut
- Chopped almonds, optional
- Raffaello truffles, optional
- White chocolate curls, optional
Directions
- Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.
- Prepare the almond sponge cake. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
- In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
- Gradually add ground almonds and flour and carefully incorporate into the batter.
- 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.
- Meanwhile 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 your serving plate.
- Spread 1/3 cup (80g) coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last 1/3 cup (80g) of coconut milk. Spread the remaining frosting on top and sides of the cake.
- Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
- Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
Source: homecookingadventure.com