ngredients<br /><br />Makes about 12 servings<br /><br />Almond Sponge Cake<br />6 large eggs, room temperature<br />Pinch of salt<br />1 cup (200g) sugar<br />1 cup (100g) ground almonds<br />1 cup (125g) all-purpose flour<br />1 tsp (5g) almond extract<br /><br />White Chocolate Coconut Frosting<br />7 oz (200g) white chocolate<br />3 tbsp (45g) canned coconut milk<br />9 oz (250g) Mascarpone cheese, room temperature<br />2 cups (500g) whipping cream, 35%fat, chilled<br />1/4 cup (30g) powdered sugar<br />1/2 cup (40g) unsweetened shredded coconut<br />1 tsp (5g) coconut extract<br /><br />Assembling and decorating<br />1 cup (240g) canned coconut milk<br />unsweetened shredded coconut<br />Chopped almonds, optional<br />Raffaello truffles, optional<br />White chocolate curls, optional<br /><br /><br />1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper. <br /><br />2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form. <br /><br />3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites. <br /><br />4. Gradually add ground almonds and flour and carefully incorporate into the batter. <br /><br />5. Pour the batter into the prepared pan. <br /><br />6. Bake for 40-45 minutes until lightly golden. <br /><br />7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack. <br /><br />8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water. <br /><br />9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined. <br /><br />10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract. <br /><br />11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use. <br /><br />12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate. <br /><br />13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.<br /><br />14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve. <br /><br />15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
