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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, white chocolate almond coconut cream cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

To be honest I really had doubts when I should give a name for this recipe. An original recipe that was my starting points was The filling is made with white chocolate, coconut milk, cream and Greek yogurt, but it also has a hint of lemon flavor thanks to freshly squeezed lemon. Easy Almond Coconut Cake - Raffaello Cake - recipe.

White Chocolate Almond Coconut Cream Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. White Chocolate Almond Coconut Cream Cake is something that I’ve loved my whole life.

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

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

I can also wholeheartedly recommend using this cream cheese frosting with this white almond sour cream cake. Do you think a white chocolate buttercream would go well with it? A Chocolate Coconut cake that is not only a show stopper, but it tastes great as well. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional.

Steps 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.

A thick chocolate run glaze is smoothed over the top of the cake and. For the chocolate cake in the photos, I used this fluffy chocolate frosting recipe. Feel free to use Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting My daughter can't have almond flour either so was hoping to know if coconut flour was an option since I. Cake, specifically chocolate cake is her favorite. She is probably sitting somewhere in South Korea eating bowl after bowl of white rice, because my guess is that HI!

So that’s going to wrap it up for this special food white chocolate almond coconut cream cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!