White Chocolate Almond Coconut Cream Cake
White Chocolate Almond Coconut Cream Cake

Hello everybody, it is Jim, 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 food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Almond Coconut Cake is a delicious blend of almond, coconut, white chocolate and lemon flavors. Almond sponge cake and white chocolate coconut filling with a hint of lemon topped with Raffaello candies and desiccated coconut. To be honest I really had doubts when I should give a name for this recipe.

White Chocolate Almond Coconut Cream Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. White Chocolate Almond Coconut Cream Cake is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have white chocolate almond coconut cream cake using 25 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Almond Coconut Cream Cake:
  1. Take Coconut Almond Cake:
  2. Get 1 Cup (128 Gm) All-Purpose Flour
  3. Make ready 1/4 Cup (30 Gm) Almond Flour
  4. Get 2 Tbsp (10 Gm) Desiccated Coconut
  5. Get 1 Cup (245 Gm) Coconut Yogurt
  6. Get 1/2 Cup (100 Gm) Sugar
  7. Make ready 1/2 Tsp Baking Soda
  8. Make ready 1 Tsp Baking Powder
  9. Make ready 1/2 Cup (115 Gm) Unsalted Butter, Melted
  10. Take 1 Tsp Vanilla Extract (Natural Bourbon Vanilla Extract-SPRIG)
  11. Get 1/4 Tsp Almond Extract
  12. Make ready 1/4 Tsp Salt
  13. Get White Chocolate Coconut Frosting:
  14. Take 200 Gm White Chocolate
  15. Get 3 Tbsp (45 g) Canned Coconut Milk
  16. Get 250 Gm Mascarpone Cheese, Room Temperature
  17. Take 2 Cups (500 g) Whipping Cream, 35%Fat, Chilled
  18. Make ready 1/4 Cup Powdered Sugar
  19. Prepare 1/2 Cup (40 g) Unsweetened Shredded Coconut
  20. Get 1 Tsp Coconut Extract
  21. Make ready Assembling And Decoration:
  22. Make ready 3/4 Cup (180 g) Canned Coconut Milk
  23. Make ready 1 Cup (80 Gm) Unsweetened Shredded Coconut
  24. Make ready Brown Gel Food Colour
  25. Prepare Brown Colour Fondant

In addition I also used cold whipping cream mixed with melted white chocolate for the frosting on top. The overall combination of tastes and flavours is really great. White almond sour cream cake, from scratch! An easy white cake recipe that's so moist.

Instructions to make White Chocolate Almond Coconut Cream Cake:
  1. Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.
  2. Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.
  3. Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.
  4. Add melted butter, vanilla extract and almond extract and whip well until combined.
  5. In another bowl mix all dry ingredients.
  6. Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.
  7. Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.
  8. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
  9. Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
  10. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
  11. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
  12. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
  13. Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on  fondant covered cake board.
  14. Spread 1/4 cup coconut milk over the cake layer.
  15. Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.
  16. Spread the remaining frosting on top and sides of the cake.
  17. Sprinkle shredded coconut on the top the cake.
  18. Roll out four panels of fondant, using the string for guidance.
  19. Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.
  20. With paint brush, colour wash the board and panels.
  21. 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.
  22. Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.

Soft & delicate, yet sturdy enough for layering. I'm so happy to be bringing you this white cake recipe today! It's one of my very favorites. I love making layer cakes and I've got plenty of recipes to prove it. A lovely light cake, flavoured with almonds, cut into layers and then filled and covered with a coconut frosting with white chocolate, cream cheese and double cream.

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