White Chocolate Coconut Cake With Macerated Mixed Berries
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
110 g
Coconut Milk6 large
Egg Yolk6 large
Egg1 cup
Granulated Sugar230 g
Cake Flour2 tsps
Baking Powder1 pinch
Salt1.5 tbsps
Rum100 g
White Chocolate280 g
Unsweetened Coconut Milk480 g
Heavy Cream (cold)40 g
Cocoa ButterDirections:
1
Let cool
2
Preheat oven to 350 degrees F
3
Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper
4
Place coconut milk and butter in a small saucepan and heat over low heat
5
Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water
6
Whip until tripled in volume
7
Sift together the flour, baking powder and salt
8
Fold the flour mixture into the eggs in 3 installments and then gently fold in the milk mixture
9
Fold in the coconut and divide the mixture evenly between the 2 pans
10
Bake for 20 to 25 minutes or until the center of the cake springs back when gently pushed
11
Cool on a baking rack then gently remove from the pan
12
Slice the cakes in 1/2, horizontally, and soak each 1/2, with 1/4 cup of the Rum Simple Syrup
13
Spread 1/2 cup of the Ganache Filling onto each of the 4 layers of cake and stack the layers
14
Spread the remaining Ganache Filling over the top and side of the cake
15
Place the Coconut Spray mixture in a paint sprayer and spray the entire cake with the mixture
16
Serve Macerated Berries alongside the slices of cake
17
Combine rum and sugar in a small saucepan set over medium-high heat
18
Cook until the sugar is dissolved
19
Place white chocolate in a large bowl
20
Bring coconut milk and heavy cream to a simmer
21
Pour the warm milk over the chocolate and let sit 1 minute, then whisk until smooth and fold in the coconut
22
Place rum in a small bowl
23
Add the gelatin and let dissolve completely
24
Whip the cream to soft peaks, add the gelatin, and continue whipping just until stiff peaks form
25
Fold the whipped cream into the ganache
26
Melt the chocolate and cocoa butter in a medium bowl set over a pot of simmering water
27
Mixed berries 1 cup blackberries 1 cup strawberries, halved 1 cup raspberries 3/4 cups sugar 1/4 cup raspberry or black currant liqueur 2 teaspoons vanilla extract Place the berries in a medium bowl
28
Add the sugar, liqueur, and vanilla, cover the bowl with plastic wrap and let sit at room temperature for 1 hour