White Chocolate Coconut Cake with Macerated Mixed Berries

Name: White Chocolate Coconut Cake with Macerated Mixed Berries
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 227 grams cake flour; 43 grams cocoa butter; 113 grams coconut milk; 59 milliliters toasted desiccated coconut; 118 milliliters desiccated coconut; 6 larges egg yolks; 6 larges eggs; 1 sheet gelatin; 237 milliliters granulated sugar; 340 grams granulated sugar; 43 grams heavy cream; 482 grams cold heavy cream; 237 milliliters rum; 2 Tbsps rum; 1 pinch Pinch salt; 57 grams unsalted butter, cut into tablespoons; 283 grams unsweetened coconut milk; 99 grams white chocolate; 482 grams white chocolate, coarsely chopped

You can never have too many dessert recipes, so give White Chocolate Coconut Cake with Macerated Mixed Berries a try. One serving contains 916 calories, 12g of protein, and 52g of fat. This recipe serves 12. If you have baking powder, cake flour, granulated sugar, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat oven to 350 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper.

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Baking Paper

Oven

Place coconut milk and butter in a small saucepan and heat over low heat.

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Coconut Milk

Butter

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Sauce Pan

Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water. Whip until tripled in volume.

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Sugar

Water

Egg Yolk

Egg

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Bowl

Pot

Sift together the flour, baking powder and salt. Fold the flour mixture into the eggs in 3 installments and then gently fold in the milk mixture. Fold in the coconut and divide the mixture evenly between the 2 pans.

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Baking Powder

Coconut

All Purpose Flour

Egg

Milk

Salt

Bake for 20 to 25 minutes or until the center of the cake springs back when gently pushed. Cool on a baking rack then gently remove from the pan. Slice the cakes in 1/2, horizontally, and soak each 1/2, with 1/4 cup of the Rum Simple Syrup.

Ingredients you will need

Simple Syrup

Rum

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Oven

Frying Pan

Spread 1/2 cup of the Ganache Filling onto each of the 4 layers of cake and stack the layers.

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Spread

Spread the remaining Ganache Filling over the top and side of the cake.

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Spread

Place the Coconut Spray mixture in a paint sprayer and spray the entire cake with the mixture.

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Coconut

Serve Macerated Berries alongside the slices of cake.

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Berries

Combine rum and sugar in a small saucepan set over medium-high heat. Cook until the sugar is dissolved.

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Sugar

Rum

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Sauce Pan

Let cool.

Place white chocolate in a large bowl. Bring coconut milk and heavy cream to a simmer.

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White Chocolate

Coconut Milk

Heavy Cream

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Bowl

Pour the warm milk over the chocolate and let sit 1 minute, then whisk until smooth and fold in the coconut.

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Chocolate

Coconut

Milk

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Whisk

Place rum in a small bowl.

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Rum

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Bowl

Add the gelatin and let dissolve completely. Whip the cream to soft peaks, add the gelatin, and continue whipping just until stiff peaks form. Fold the whipped cream into the ganache.

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Whipped Cream

Gelatin

Cream

Melt the chocolate and cocoa butter in a medium bowl set over a pot of simmering water.

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Chocolate

Butter

Cocoa Powder

Water

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Bowl

Pot

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

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Vanilla Extract