Grandma’s Homemade Coconut Cake is decadent 7 minute cake from scratch.It is a favourite of our family for vacations & special occasions all year around.
+For the biscuit:
° Plain flour
° 120 g flour
° 120g sugar
° 50 g grated coconut
° 4 eggs
° 1 C. to c. baking powder
° 25 cl water
° 4 tbsp. to s. sugar
+For the coconut cream:
° 250 g of mascarpone
° 200g grated coconut including 100g for decoration
° 150 g of white chocolate
° 20 cl of coconut cream
° 20 cl of liquid cream
° 4 tbsp. to s. icing sugar
* Preperation :
Preparation: 15minCooking: 20minWaiting: 3h
1In saucepan, putting water and the 2 sugars, simmer for 15 min. Permit cool.
2Melt liquid cream, coconut cream also white chocolate. Blend then keep in fridge for 2 h or more.
3Detach the whites from yolks, then beat them to snow.When they start to foam well, adding sugar and mix to you obtain a shiny also firm meringue. Add grated coconut.
4 Adding egg yolk.
5Adding flour & baking powder when continuing to blend .
6 Pour the dough into a buttered and floured or silicone baking sheet (here 24 cm in diameter) and put in the oven for 20 minutes at 180 ° C (th.6). Un-mould also let cool on rack.
7Usse large knife, cutting sponge cake in thirds in direction of the thick.
8Soak 3 disks in syrup.
9 After the cream has paused, add the mascarpone, icing sugar and coconut then beat everything with an electric mixer until a thick cream is obtained.
10On the bottom disk, spread the coconut cream over the entire surface.
11Put down the 2nd disc.
12Brushing with coconut cream.
13Covering all with 3rd disc of sponge cake.
15Sprinkling cake totally with grat coconut. Chill for 1 hour or more then enjoy.
16Treat yourself !