This Coconut and Almond Cake is one of the best cakes I've made lately and it is inspired by the Raffaello truffles which is a great combination of smooth cream filling coated with shredded coconut.
This delegate and elegant cake is made with the almond powder and shredded coconut. It has a great texture and an amazing flavor, not too sweet and not too dry due to the creamy frosting with white chocolate.
The cake has a delicate almond and coconut flavor and is hard not to fall in love with is from the first bite.
Ingredients
500g White Chocolate
750ml Heavy Cream
6 Eggs
Pinch of Salt
350g Sugar
250g Shredded Coconut
100g Almond Powder
Instructions
1. In a mixing bowl, place the white chocolate and pour the heated heavy cream. Whisk well until combines and smooth, cover with plastic wrap and keep in the fridge for 5-6 hours.
2. Grease and line the large pan with parchment paper. Set aside.
3. In a large mixing bowl, add the eggs and sugar and whisk well until incorporated. Place the bowl (make sure it's heatproof) over a pan with simmering water whisking until 60 degrees. Then, pour the mixture into a bowl of a stand mixer, add a pinch of salt and beat until smooth and fluffy.
4. Remove the bowl from mixer, add the shredded coconut and almond powder. Mix well until combined.
5. Pour and spread the batter into the prepared pan and bake for 8-10 minutes or until lightly golden. (If you don't have large pan, divide the batter into 2 and bake in a 2 separate pans). Remove from the oven and let to cool.
6. Meanwhile, remove the cream filling from the fridge and mix well with the hand mixer until smooth and fluffy.
7. After sponge cake cooled down, place the hemisphere and cut a round shape, set aside. Cut the pieces of the sponge and place on the bottom of the hemisphere pan, spread the cream mixture. Repeat until the pan is full with layers of sponge and cream filling. Place the round shape sponge and flip the cake upside down on a serving plate.
8. Spread the remaining frosting on top and sides of the cake. Sprinkle with shredded coconut on the top and sides of the cake and refrigerate for 10 hours or overnight.
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