Coconut cake: it's supremely moist with a soft fluffy!

Name: Coconut cake: it's supremely moist with a soft fluffy!
Uploaded: 2019-05-08T09:24:50Z
Duration: PT186.800S
Channel: Food Inspiration

published on 8 May, 2019 at 11:24

Fluffy and moist, the most delicious white cake recipe is used to create this perfect Coconut Cake!

INGREDIENTS

Cake:

6 eggs, separated;

1 cup sugar;

1 cup almond flour;

1 cup flour.

Cream:

200 g (7 oz) white chocolate;

3 tbsp coconut milk;

250 g (8.8 oz) cream cheese;

2 cups full-fat cream;

30 g (1 oz) powdered sugar;

½ cup shredded coconut.

Decorations:

Shredded coconut, almond flaked, shredded white chocolate, coconut candies.

METHOD

Preheat oven to 170C/340F. Grease 22 cm (8.6 inches) round cake pan.
Using hand mixer beat egg whites until foamy. Start adding sugar gradually, while still working with a mixer. Beat until stiff peaks form.
Separately whisk almond flour with a regular cake flour. In another bowl whisk egg yolks with a pinch of salt.
Carefully fold beaten egg yolks into foamy egg whites, then fold dry ingredients as well.
Pour the batter into a prepared cake pan, then bake for 40-45 minutes and let cool down completely.
Melt white chocolate with coconut milk. Whisk cream cheese (room temperature) with melted chocolate.
Separately beat cream with a hand mixer until stiff peaks form. In the middle of the process add powdered sugar.
Combine cheese mixture with whipped cream and finish with shredded coconut.
Cut the cake into 3 separate layers and spread the cream evenly, putting the cake together.
Cover the cake with cream and decorate: cover the sides with shredded coconut, add almonds, white chocolate and candies on top.