White Chocolate Almond Coconut Cream Cake

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, White Chocolate Almond Coconut Cream Cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

White Chocolate Almond Coconut Cream Cake is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. White Chocolate Almond Coconut Cream Cake is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from White Chocolate Almond Coconut Cream Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Chocolate Almond Coconut Cream Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make White Chocolate Almond Coconut Cream Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook White Chocolate Almond Coconut Cream Cake estimated approx 50 mins.

To get started with this particular recipe, we have to first 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.

#eggless Three layers of coconut almond cake, layered between a white chocolate coconut filling. Fondant wooden crate to hold that beautiful rich vanilla extract making it even more fancy.

Ingredients and spices that need to be Make ready to make White Chocolate Almond Coconut Cream Cake:

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

Instructions to make 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.

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