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.
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.
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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
- 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.
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- 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.
The sponge cake sponge cake and butter cream with Swiss meringue can be prepared several days in advance and kept in the fridge.
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