Coconut is very popular in any shape or form in my house. And in this cake the coconut has certainly taken the top spot with the family. It’s light and not too sweet.
Coconut & Raspberry Torte
For the Base
- 2 large eggs, separated
- Pinch of salt
- ½ tsp vanilla essence
- 100g caster sugar
- 50g plain flour
- 50g corn flour
- 20g desiccated coconut
- ½ tsp baking powder
- 2 tbsp of Malibu
For the Coconut & Almond Japonaise
- 130g icing sugar
- 70g ground almonds
- 70g desiccated coconut
- 4 large egg whites
- 50g caster sugar
For the Filling
- 2 gelatine leaves, soaked for 10 minutes in cold water
- 400g double cream
- 2 tbsp icing sugar
- 400g fresh raspberries
- ½ gelatine leaf, soaked for 10 minutes in cold water
- 150g double cream
- ½ tbsp icing sugar
- 50g of 70% cocoa chocolate
- 30g of milk chocolate
- 40ml double cream
- 50g desiccated coconut
- 50g fresh raspberries
- Preheat the oven to 190C/170C fan. Grease and line the base of a 20cm shallow tin.
- Beat the egg whites with the salt until stiff but not dry.
- In a separate bowl or the bowl of your stand mixer, beat the egg yolks with 80g of the sugar until pale and fluffy then beat in the vanilla essence.
- Sift the flour, corn flour and baking powder into a bowl.
- In a grinder or small food processor, grind the coconut and the remaining 20g of caster sugar to a powder and stir into the flour mixture.
- Fold a third of the egg whites into the egg yolk mixture.
- Add the remaining egg whites and the flour mixture and gently fold together until combined.
- Spoon the mixture into the tin and bake in the preheated oven for 12 – 15 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes before turning the cake out on a cooling rack to cool completely.
- To make the Coconut & Almond Japonaise, grease two 20cm shallow tins and line the base with baking parchment.
- In a bowl combine the icing sugar, almonds and coconut.
- In a separate clean bowl beat the egg whites with the caster sugar until stiff but not dry.
- Fold in the dry ingredients and divide the mixture between the tins.
- Bake in the preheated oven at 190C/170C fan for 20 – 25 minutes until firm to the touch.
- Carefully turn the cakes out onto a cooling rack to cool completely. (The cakes are quite fragile so handle with care)
- To make the filling dissolve the squeezed out gelatine in 2 tbsp of hot water and set aside.
- Beat the cream with the sugar until starting to thicken, then stir in the gelatine. Continue to beat the cream until stiff but still spreadable.
- To assemble the cake, place the base cake onto a serving plate and brush with the Malibu.
- Enclose the cake with a close fitting cake ring.
- Arrange half of the raspberries over the cake and top with half of the cream.
- Place one of the Coconut & Almond Japonaise on top and top with the remaining raspberries and cream.
- Add the second Coconut & Almond Japonaise and gently press down.
- Cover the cake in cling film and refrigerate for a minimum of 2 hours.
- To finish, dissolve the gelatine in a tablespoon of hot water and set aside.
- Beat the cream with the sugar until starting to thicken, then stir in the gelatine.
- Continue to beat the cream until stiff but still spreadable.
- Remove the cake ring and spread the sides and top of the cake with the cream.
- Press the coconut around the sides of the cake and over a 2cm border around the top of the cake.
- For the chocolate ganache break the chocolate into a microwave bowl and melt at medium power and in 30 seconds bursts.
- Pour the cream immediately onto the warm melted chocolate and whisk until fully incorporated.
- Pour the ganache over the centre of the cake and spread evenly up to the coconut with a pallet knife. Refrigerate to set.
- Pile the raspberries into the centre of the ganache.
Notes: I have used Dr.Oetker Diamond Gelatine Leaves. If you are using a different brand please refer to the manufactures instructions.