Almond White Chocolate Coconut Cake

ALMOND WHITE CHOCOLATE

COCONUT CAKE |

RAFFAELLO CAKE

Christmas is around the corner. I started thinking what dessert to make for our yearly Christmas dinner which usually held at our house. I always love white Christmas, and I suddenly have a white cake in mind, a fluffy white cake with shredded coconut flakes covering the cake like snow. Then having some coconut white chocolate truffles like snowman, and red cherry on the cake to bring out the Christmas color. I just can't wait for that day.

That was the image outside of the cake. So what's going the cake itself? Chocolate cake? Nah...Vanilla sponge? Nah...Butter cake? Nah...I think almond cake with white chocolate and coconut frosting will go well with the theme. That's it. An almond white chocolate coconut cake it is!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

STEP 1: Prepare the ingredients

8 inch round pan

Almond Cake:

5 large eggs (in this video I used 6 medium size eggs)
150g castor sugar
90g ground almonds
95g all-purpose flour
1 tsp vanilla extract

White Chocolate Coconut Frosting:
180g white chocolate
3 tbsp canned coconut milk
250g Mascarpone cheese, room temperature
500g whipping cream, chilled
20g powdered sugar
30g unsweetened shredded coconut
1 tsp coconut extract

Cake Assembling:

4 tbsp canned coconut milk

30g unsweetened shredded coconut

White Chocolate Coconut Truffles

Fresh cherries

STEP 2: Make the cake batter

Preheat oven at 340°F/170°C.

Separate the egg yolks and egg whites. Beat the egg whites. Add the sugar little by little. Continue beating until stiff peak is formed.

In a large bowl, beat the egg yolks. Combine the egg whites into the egg yolks. Combine well. Fold them in a circular motion.

Add the ground almond. Combine well.

Then sift the flour into the batter. Combine well. Continue to fold them in a circular motion.

Add the vanilla extract and mix well.

Grease the round pan and put a parchment paper on the base.

Put some flour around the side of the pan. This is so that it will be easy to remove the cake from the pan later.

Pour the batter into the baking pan. Bake for about 40-45 minutes at 340°F/170°C.

While waiting for the cake to cook, prepare the frosting.

STEP 3: Make the frosting

a. In a bowl, add the white chocolate and canned coconut milk. Melt them over simmering water.

b. On a separate bowl, add the mascarpone cheese and beat it until is it creamy. Once, the consistency is more creamy, fold in the chocolate mix.

c. On another separate bowl, whisk the whipping cream. Slowly add in the powdered sugar. Continue beating until stiff peak forms.

Fold the whipping cream (c) into the chocolate mix just now (a)+(b).

Then add in the shredded coconut in the mixture. Combine well.

Then add the vanilla extract. Mix in well.

Refrigerate this frosting for 1 to 2 hours until it is ready for use.

STEP 4: Assembling the cake

Once the cake is cooked, cool it for 30 min to 1 hour, while waiting for the frosting to be chilled for use.

After the cake is completely cool, cut it into 3 layers.

Put some parchment paper strips on the cake spinner to avoid mess during the cake decoration.

d. Put the lowest layer on the cake spinner. Put a couple of tbsp of canned coconut milk on the layer and spread it well. Then cover the layer with the frosting that you prepared earlier in Step 3. Spread it well, cover the top and the side of the layer.