Coconut | heaven wrapped in the form of a cake
Try this version of Coconut Cake that is creamy, fluffy, flavoursome and really easy to make.
The main players of this recipe are
- ⭐️ Coconut 🥥,
- ⭐️ White Chocolate 🍫
- ⭐️ & Caramel Cake 🎂
Qualifies | For
Recipe | In Brief
Time needed: 1 hour and 20 minutes
- Step 0: Gather All Ingredients & Utensils | 3 mins <
Gather All Ingredients & Utensils
- Step 1: Mix Butter & Sugar Well | 5 mins
- Step 2: Add Eggs Into Step 1 | 2 mins
- Step 3: Add the liquid ingredients and then the dry ones to the mixture | 2 mins
- Step 4: Bake @ 175 C for 30 mins & Cool Down| 30 + 45 mins min
- Step 5: Prepare the frosting & apply it | 30 mins
- Step 6: Enjoy!
Enjoy on its own or with a nice cup of tea.
Recipe | In Detail
Coconut Heaven | Chefs At Heart
Course: prep around 15 min, prep around 30 min, prep around 45 min, pre made freezer meal, baby | toddler friendly, cake, frosting, Recipes&More12
servings15
minutes30
minutes300+
kcalThis is a modification of the Sally’s Baking Addiction recipe
Ingredients
- Step 1: Mix Butter & Sugar Well | 5 mins
175 gr unsalted butter – prefer the French ones for their delicious flavour
230 gr golden sugar
- Step 2: Add Eggs Into Step 1 | 2 mins
5 large egg whites – at room temperature
- Step 3: Add the liquid ingredients and then the dry ones to the mixture | 2 mins
1/2 cup of Greek yogurt
1 cup coconut cream – used Earths Finest
60 ml – 85 ml of coconut rum
270 gr all purpose flour – used Al Baker the white one, always sift your flour
1 cup of desiccated coconut
2 teaspoons baking powder
1/2 a teaspoon baking soda
1 sachet of vanilla sugar
DIRECTIONS
- Step 0: Gather All Ingredients & Utensils | 3 mins <
Gather All Ingredients & Utensils
Preheat the oven at 175 C - Step 1: Mix Butter & Sugar Well | 5 mins
- Step 2: Add Eggs Into Step 1 | 2 mins
- Step 3: Add the liquid ingredients and then the dry ones to the mixture | 2 mins
- Step 4: Bake @ 175 C for 45 mins & Cool Down | 30 + 45 mins
- Step 5: Prepare the frosting & apply it | 30 mins
Have added a splash of caramel between the tiers - Step 6: Enjoy!
Ideally, refrigerate for at least 1-2 hours for your cake to settle, prior serving. It’s key to kept it covered in a cake box/airtight container to protect the frosting from drying and absorbing the fridge smells.
Notes
- Have used 2 6inch cake tins to bake this and then split it with a knife to create a 4 tier cake. If you use 4 tins instead, less baking time is needed i.e. 20 -30 mins depending on your oven set up
- In order to make sure that you have put the same quantity of batter into your tins i.e. distributed it evenly, can weight each of them and adjust them accordingly, if needed
- For the frosting, I have added coconut oil for its coconut flavour but also to protect the cheese from drying and breaking when being exposed to the air
- The cheese fat is prone to absorbing the fridge smells. Please keep it in an airtight container to prevent this.
Print
Ingredients – FOR THE FROSTING version A
500 gr mascarpone
250 gr Philadelphia cheese
100 gr whipped cream + 180 gr White Chocolate, melted in the microwave
50 gr of icing sugar, sifted
1 sachet of vanilla
1 – 2 teaspoons of coconut oil
a splash of coconut rum i.e. up to 30 ml
Ingredients – FOR THE FROSTING version B
500 gr Philadelphia cheese
Alpro Soya Yogurt Pineapple & Passion Fruit 125 gr
30 gr whipped cream + 180 gr White Chocolate, melted in the microwave
50 gr of icing sugar, sifted
1 – 2 teaspoons of coconut oil
a squeeze of lime
- When building the cake BETWEEN THE TIERS
a generous Bonne Maman Raspberry Jam (Intense version)
some freshly cut mango – used the Indian one that is super yummy & fragrant
- When building the cake ON THE TOP
use elements of white chocolate & coconut i.e. Ferrero, Loacker, Caprice Papadopoulou, Desiccated Coconut
