Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, white chocolate almond coconut cream cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
White Chocolate Almond Coconut Cream Cake is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. White Chocolate Almond Coconut Cream Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook white chocolate almond coconut cream cake using 25 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make White Chocolate Almond Coconut Cream Cake:
- Make ready Coconut Almond Cake:
- Make ready 1 Cup (128 Gm) All-Purpose Flour
- Get 1/4 Cup (30 Gm) Almond Flour
- Make ready 2 Tbsp (10 Gm) Desiccated Coconut
- Take 1 Cup (245 Gm) Coconut Yogurt
- Get 1/2 Cup (100 Gm) Sugar
- Prepare 1/2 Tsp Baking Soda
- Make ready 1 Tsp Baking Powder
- Make ready 1/2 Cup (115 Gm) Unsalted Butter, Melted
- Make ready 1 Tsp Vanilla Extract (Natural Bourbon Vanilla Extract-SPRIG)
- Take 1/4 Tsp Almond Extract
- Take 1/4 Tsp Salt
- Get White Chocolate Coconut Frosting:
- Get 200 Gm White Chocolate
- Take 3 Tbsp (45 g) Canned Coconut Milk
- Make ready 250 Gm Mascarpone Cheese, Room Temperature
- Take 2 Cups (500 g) Whipping Cream, 35%Fat, Chilled
- Prepare 1/4 Cup Powdered Sugar
- Get 1/2 Cup (40 g) Unsweetened Shredded Coconut
- Get 1 Tsp Coconut Extract
- Make ready Assembling And Decoration:
- Take 3/4 Cup (180 g) Canned Coconut Milk
- Take 1 Cup (80 Gm) Unsweetened Shredded Coconut
- Make ready Brown Gel Food Colour
- Prepare Brown Colour Fondant
Steps to make White Chocolate Almond Coconut Cream Cake:
- Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.
- Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.
- Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.
- Add melted butter, vanilla extract and almond extract and whip well until combined.
- In another bowl mix all dry ingredients.
- Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.
- Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.
- Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
- Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
- In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
- In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
- Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
- Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on fondant covered cake board.
- Spread 1/4 cup coconut milk over the cake layer.
- Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.
- Spread the remaining frosting on top and sides of the cake.
- Sprinkle shredded coconut on the top the cake.
- Roll out four panels of fondant, using the string for guidance.
- Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.
- With paint brush, colour wash the board and panels.
- Use a sharp blade to trim each panel to size and gently press up against the side of the cake using edible glue to stick them on, to form a wooden crate.
- Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.
So that’s going to wrap this up for this exceptional food white chocolate almond coconut cream cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
