The coconut layer cake is an ultra tasty dessert, a vanilla sponge cake, a coconut ganache, a nice smbc smoothing and a decoration with Raffaello chocolate, grated coconut and dark chocolate sauce.
Coconut Cake
The Coconut cake is ultra gourmet! It is composed of a sponge cake with vanilla which is a very dense and rich cake.
Also this Raffaello layer cake is topped with a white chocolate-coconut ganache, a mixture of white chocolate, liquid cream and coconut cream.
The whole thing is assembled in layer cake and smoothed with the superb SMBC - Swiss meringue butter cream, always perfect in a layer cake and which gives it this magnificent white smoothing!
With a nice super gourmet decoration of coconut ganache, poached with my favorite tip 1B !
And don't forget to add Raffaello, sprinkle with grated coconut and the final touch is its delicious dark chocolate sauce!
Why you'll love this recipe
- The association of white chocolate and coconut!
- An ideal cake for the festive season! (even all year round as a birthday cake)
- Easy to prepare and assemble with only 3 preparations.
You will also like : Best 10 cake decorating tools for great cakes !
How to make the coconut layer cake
Preparation of the sponge cake
- Start by placing butter, sugar and vanilla in the bowl of your pastry robot and blend with a whisk for 1 to 2 minutes.
- Then add the eggs, one by one and mix between each addition, then continue mixing for about 5 minutes.
- And add the flour and salt and continue mixing for another minute.
- Finally divide your cake mix and pour into the 2 round baking trays lined with baking paper.
- Bake in the oven for the indicated time, check the baking with a cake tester or the blade of a knife.
- Finish by removing your cakes from the moulds, when they are cooled, cover them with cling film and place them in the chill for at least 2 hours.
Preparation of the Swiss Meringue Butter Cream
- First, place the sugar and egg whites in a large bowl and heat in a bain-marie, while stirring with a hand whisk and controlling the temperature with a cooking thermometer which should reach 55°C.
- Then transfer this mixture to the bowl of your food processor fitted with the whisk and beat at high speed for 10-15 minutes.
- Finally when the mixture has cooled and the Swiss meringue is white, firm and shiny, reduce the speed and incorporate the soft butter cubes.
- Then when the butter has been well incorporated, resume mixing at high speed until the butter cream is white, homogeneous and smooth.
Preparation of the white chocolate coconut ganache
- First, rehydrate the gelatin leaves by immersing it in a bowl of water for 10 minutes and place the chopped white chocolate in a container.
- Then bring the creams, liquid cream and coconut cream to the boil.
- Add the drained gelatin leaves, mix and pour this mixture over the white chocolate
- Finally, stir with a soft spatula until the chocolate has completely melted.
- Finish by blending with a hand blender to smooth the ganache.
- Cover with cling film on contact and place in the fridge overnight.
Assembly and decoration of the Raffaello Cake
Assembly
- Start by cutting the sponge cake in layers of the same thickness using a cake lyre.
- Then place a cake base on your revolving cake stand and place a first layer of sponge cake.
- Then, place a pudding of Swiss meringue butter cream with the help of a pastry bag (see video).
- And garnish the inside with coconut ganache, smooth with the bent spatula and cover with a second layer of sponge cake.
- Finally, repeat this step for all the remaining layers of sponge cake.
- Next, apply a layer of Swiss Meringue Butter Cream over the entire cake layer and smooth with an icing smoothener.
- And place your cake in the fridge for 1 hour.
You will also like : How to frost a cake for perfect finish !
Decoration
- Garnish a pastry bag with the remaining white chocolate and coconut ganache, with a large 1B flower tip.
- Decorate the top of the cake layer with swirls.
- Add Raffaello, sprinkle with grated coconut and serve with the dark chocolate coulant.
How to store
The Raffaello layer cake must be kept in a chill because it contains a fragile cream (the ganache montée).
You can keep it for one week in the fridge or freezer up to 3 months.
Notes
The sponge cake sponge cake and butter cream with Swiss meringue can be prepared several days in advance and kept in the fridge.
More coconut recipes
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Coconut Raffaello layer cake
- Total Time: 1 hour 45 minutes
- Yield: 10 part
Description
Coconut Raffello layer cake, a sponge cake, a coconut white chocolate whipped ganache, a Swiss meringue buttercream (for a 12 cm layer cake 8-10 parts)
Ingredients
For the Sponge cake
- 320 g Flour
- 150 g Sugar
- 300 g Butter (softened)
- 6 eggs
- 1 tsp Vanilla extract (liquid)
- 1 pinch Salt
For the white chocolate coconut whipped ganache
- 200 g White chocolate
- 100 ml Coconut cream
- 180 ml Cream (30% fat)
- 2 leves Gelatin
Swiss Meringue Buttercream
- 150 g eggwhites (4-5 eggwites)
- 150 g sugar
- 250 g butter (softened)
- 1 tsp vanilla extract (liquid)
Dark chocolate sauce
- 100 g Dark chocolate
- 150 ml Liquid cream
Instructions
Preparation of the Sponge Cake
- Preheat the oven to 160°C and line 2 round cake moulds of 12 cm diameter with baking paper.
- Place the butter, sugar and liquid vanilla in the bowl of your pastry robot and beat with a whisk for 2 minutes until frothy.
- Then add the eggs one by one and mix well between each addition, then mix for 5 minutes at high speed to obtain a mixture that has doubled in volume.
- Then add the flour and salt and continue to mix until you obtain a smooth and homogeneous cake dough.
- Divide your cake dough and pour it into the 2 moulds and bake for 45-55 minutes.
- At the end of baking, let them cool for a few moments before unmoulding, then completely on a wire rack and wrap them in cling film and place them in the fridge for at least 2 hours.
Preparation of the white chocolate coconut whipped ganache
- Rehydrate the gelatine leaves by immersing it in a bowl of water for 10 minutes.
- Start by chopping your white chocolate and place it in a large bowl.
- Bring the 2 liquid creams to the boil, then remove from the heat, add the drained gelatin leaves, mix and pour this mixture over the white chocolate.
- Mix with a spatula until all the chocolate has melted.
- Finish by running a blender through your ganache to smooth it.
- Cover with cling film on contact and place in the fridge overnight.
- On the D-day, whisk the ganache and place it in the fridge until the layer cake is set up.
Preparation of the Swiss meringue buttercream
- Start by placing the whites and sugar in a container and put it on a bain-marie.
- Mix this preparation with a hand whisk while controlling the temperature with a cooking thermometer, which should reach 55°C.
- Once the temperature has been reached, transfer to the bowl of your pastry robot fitted with the whisk and beat at high speed for 10-15 minutes.
- The meringue will cool down and will be ready when it is white, shiny and firm.
- Lower the speed of the food processor and pour in the chopped butter cubes and vanilla.
- Then resume mixing at high speed and blend until the cream is white, smooth and homogeneous.
- Keep your Swiss Meringue Butter Cream at room temperature if you use it during the day, otherwise place it in the fridge.
Preparation of the dark chocolate sauce
- Place the dark chocolate cut into pieces with the cream and heat in the microwave or bain marie until a liquid chocolate sauce is obtained. Add more liquid cream if necessary, if the texture is too thick.
Assembly and decorate the layer cake
- Start by cutting the cake with a sponge cake leveler in several layers of equal thickness.
- Place a cake base on your revolving cake stand, plus a first layer of sponge cake.
- Using a pastry bag filled with Swiss Meringue Butter Cream, place a pudding of cream on the edge of the sponge cake.
- Garnish the inside with the coconut ganache, smooth with the bent spatula and cover with a second layer of sponge cake.
- Repeat this step for the remaining cake layers and cover the whole cake layer with a layer of Swiss meringue butter cream.
- Smooth your cake with an icing straightener and place it in the fridge for 1 hour.
- Decorate your Raffaello layer cake with the ganache and the Raffaello, sprinkle with grated coconut and serve with dark chocolate sauce.
- Prep Time: 50 minutes
- Cook Time: 55 minutes
- Category: cake, Dessert
- Cuisine: americain
Nutrition
- Calories: 528
- Sugar: 52
- Sodium: 155
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 77
- Fiber: 1
- Protein: 12
- Cholesterol: 133
You say soak the yeast. WHAT Yeast. Do you mean gelatin
Yes, it's a translation error, it's the gelatin leaves.