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 choose coconut layer cake

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 my Raffaello Cake

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 cake recipes

Lemon meringue cake

More coconut recipes

Coconut frosting

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Coconut Raffaello layer cake

Author: Fadela
Total Time: 1 hour 45 minutes
Yield: 10 part

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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

Keywords: coconut cake, coconut layer cake, raffaello cake, raffaello layer cake, white chocolate cake