I found the photo of a double coconut cake that I loved so much, and today I made a double cake with coconut and cherries that is beautiful, but so beautiful to me, and also good in its simplicity!
I liked this photo right away, and now I’m here with an easy sweet stuffed recipe, the coconut and candied cherries cake that I believe could be a perfect coconut dessert even for Christmas or Advent, what do you think?
The coconut cream that fills and decorates it is creamy and contains cream, coconut, and also thicker Greek yogurt always with coconut flavor, and it has a delicious and balanced taste.
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I opened a recipe channel open to everyone for free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 2 cups oz heavy cream
- 3 tbsps grated coconut
- 4 tbsps powdered sugar
- 5 oz oz fruit yogurt (Greek coconut)
- to taste milk
- to taste vanilla
- 10 candied cherry
- 20 leaves mint
- 1 tbsp grated coconut (abundant)
Tools
7-inch pan
- Pans
- Stand Mixers
- Blenders
- Spatulas
Preparation
Preheat the oven in static mode to 340°F.
Beat 3 eggs with sugar for each cake until the mixture becomes light, fluffy, and frothy (at least 10-12 minutes).
Then add the sifted flour, mixing from the bottom up with a spatula to avoid deflating the batter.
Pour into a 7-inch buttered and floured pan or covered with a special non-stick spray.
Bake for 25-30 minutes, but always check the cooking with the classic toothpick method which, when inserted into the batter, should come out dry.
Repeat the same procedure for the second cake.
Let the cakes cool completely, preferably on a wire rack.Beat the well-chilled cream from the refrigerator with the powdered sugar until you get a firm consistency.
Gently add the coconut yogurt and the grated coconut.
Refrigerate for about 20 minutes to let it firm up.Place the first cake on a serving plate.
Brush it with a light soak with a few tablespoons of milk scented with vanilla extract.
Spread a generous amount of coconut cream, creating a thick and uniform layer.
Gently place the second cake, also slightly soaked with the mix mentioned just above.
Cover the entire cake (top and sides) with the remaining cream, leveling with a spatula.Sprinkle with grated coconut over the entire surface.
Decorate with candied cherries and mint leaves alternately, as in the photo.
Let rest in the refrigerator for at least 2 hours before serving so the cream sets well and the flavors blend perfectly. Beautiful and delicious!!!!!!Enjoy your meal! Annalisa
