Chocolate and coconut cake: one of the best dessert flavor combinations!

This dessert wins the day, any day!

 

INGREDIENTS

 

For the cake:

3 eggs, separated;
36 g (1.3 oz) sugar;
1 tbsp water;
vanilla extract;
3 ½ tbsp. flour.

For the cream:

150 g (5.2 oz) butter, softened;
50 g (1.7 oz) powdered sugar;
3 egg yolks;
vanilla extract.

For the coconut layer:

45 g (1.5 oz) shredded coconut;
3 egg whites;
50 g (1.7 oz) sugar;
1 tbsp flour.

For the ganache:

75 g (2.6 oz) powdered sugar;
1 ½ tbsp. cocoa powder;
1 ½ tbsp. water;
1 tbsp vegetable oil.

METHOD

Preheat oven to 180C (350F).
For the cake beat 3 eggs with sugar until stiff peaks form. Add 1 tbsp water and vanilla extract, 3 egg yolks and beat again. Fold in sifted flour making sure there are no lumps left in the batter.
Carefully spread airy batter in 20 cm (8 inch) squire baking pan and bake for 20 minutes.
For the coconut layer beat egg whites with sugar until stiff peaks form, then fold in some flour and shredded coconut.
Bake coconut layer in the same pan at 180 C (350 F) for 20 minutes.
For the buttercream layer beat softened butter until white and fluffy. Separately whisk egg yolks and powdered sugar. Place over double boiler and cook, whisking, until mixture becomes airy and pale. Add egg mixture into the butter while beating with a hand mixer. Add vanilla extract.
For the ganache whisk cocoa powder, powdered sugar and water. Place over low heat and heat through. Remove and whisk in some vegetable oil.
Spread generous layer of buttercream over the cake layer, top with coconut layer and smear ganache on top. Sprinkle with some more coconut and leave to chill in fridge for 2-4 hours.