Chocolate Coconut Cake

Step by step: Chocolate Coconut Cake

• Step1

  Make the coconut sponge. Place 4 eggs and 300 grams (10.5 oz) of sugar in a bowl and set over simmering water. Whisk constantly until the mixture reaches approximately 60°C (140°F).

• Step2

  Remove the bowl from the heat and continue beating on high speed until the mixture cools, about 5 minutes.

• Step3

  Using a rubber spatula, fold in 250 grams (8.8 oz) of shredded coconut just until blended.

• Step4

  Pour the batter onto a 30×40 cm (12×15 inch) baking sheet lined with parchment paper, spread the batter evenly. Bake at 180°(350°F) for 30 minutes, until a light golden brown and a cake tester or a toothpick inserted in the center comes out clean. Cool the cake in the pan.

• Step5

  Make the ganache: Bring 400ml (13.5 fl oz) of cream to boil and pour over 400 grams (14 oz) of chocolate. Whisk until the chocolate is melted and smooth. Cover the ganache with plastic wrap and cool.

• Step6

  Run a small knife around the sides of the pan to loosen the cake. Invert the cake onto a sheet pan and peel off the parchment paper. Cut into three equal rectangles.

• Step7

  To assemble the cake, spread a layer of ganache over each layer of cake and spread the remaining ganache over the sides of the cake.

• Step8

  To decorate the cake, we piped a coconut tree using melted white chocolate, shaved coconut flesh to resemble leaves. Dipped hazelnuts in chocolate and then in cocoa powder to resemble coconuts.

• Step9

  Visit our website for more delicious recipes!