I found the photo of a double coconut cake that I absolutely loved, and today I prepared the double coconut and cherry cake, which is beautiful, so beautiful to me, and also delicious in its simplicity!
This photo caught my attention immediately, and now I’m here with an easy sweet stuffed recipe, the coconut and candied cherry 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 garnishes it, is creamy and contains cream, coconut, and also denser Greek yogurt, always with coconut flavor, and has a delicious and balanced taste.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 0.75 cup flour
- 0.5 cup sugar
- 2 cups heavy cream
- 3 tbsp grated coconut (rapé)
- 4 tbsp powdered sugar
- 0.75 cup flavored yogurt (Greek coconut)
- as needed milk
- as needed vanilla
- 10 candied cherries
- 20 leaves mint
- 1 tbsp grated coconut (rapé) (plenty)
Tools
7-inch mold
- Molds
- Stand Mixers
- Blenders
- Spatulas
Preparation
Preheat the oven to 340°F.
For each SPONGE CAKE, beat 3 eggs with the sugar until the mixture becomes light, fluffy, and foamy (at least 10-12 minutes).
Then add the sifted flour, folding it in from bottom to top with a spatula to avoid deflating the batter.
Pour into a 7-inch buttered and floured mold or one lined with a specific release spray.
Bake for 25-30 minutes, but always check doneness with the classic toothpick method: it should come out dry.
Repeat the same process for the second Sponge Cake.
Allow the cakes to cool completely, preferably on a wire rack.Whip the well-chilled cream from the fridge with the powdered sugar until stiff peaks form.
Gently add the coconut yogurt and the grated coconut.
Refrigerate for about 20 minutes to set.Place the first Sponge Cake on a serving plate.
Brush it with a light soak of milk scented with vanilla (or vanilla extract).
Spread on top a generous amount of coconut cream, creating a thick and even layer.
Gently place the second Sponge Cake on top, also lightly soaked with the mixture mentioned above.
Cover the entire cake (surface and sides) with the remaining cream, smoothing it with a spatula.Sprinkle with grated coconut all over the 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!!!!!!Bon appétit! Annalisa
