I saw a photo of a double coconut cake and I couldn’t stop until I recreated it. Result: a two-layer cake filled with coconut cream, whipped cream, shredded coconut and thick coconut Greek yogurt, with candied cherries inside the filling and for decoration. Pretty to bring to the table, balanced in flavor, not cloying. It works in summer with fresh cherries, but also at Christmas with candied fruit and coconut — really suitable all year round.
The COCONUT CREAM that fills and decorates it is creamy and contains cream, coconut and even a denser Greek-style coconut yogurt; it has an indulgent and balanced flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
I opened a free recipe channel on WhatsApp with no notifications and no sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F — and every day you can read one sweet and one savory recipe!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup all-purpose flour (about 90 g)
- 1/2 cup granulated sugar (about 90 g)
- 2 cups heavy cream for whipping (about 500 g)
- 3 tbsp shredded coconut (rapè)
- 4 tbsp powdered sugar
- 2/3 cup fruit yogurt (coconut-flavored Greek-style (about 150 g))
- as needed milk
- as needed vanilla
- 10 candied cherries
- 20 leaves mint leaves
- 1 tbsp shredded coconut (rapè) (generous)
Tools
7 1/8 in (18 cm) pan
- Baking Pans
- Stand Mixers
- Blenders
- Spatulas
Preparation
Preheat the oven (conventional/static setting) to 338°F.
For each SPONGE CAKE, beat 3 eggs with the sugar until the mixture becomes pale, voluminous and frothy (at least 10–12 minutes).
Then add the sifted flour, folding gently from the bottom upward with a spatula so as not to deflate the batter.
Pour into a buttered and floured 7 1/8 in (18 cm) pan or into a pan greased with a release spray.
Bake for 25–30 minutes, but always check doneness with the classic toothpick test: inserted into the cake it must come out clean.
Repeat the same procedure for the second sponge cake.
Let the cakes cool completely, preferably on a wire rack.Whip the very cold cream from the fridge with the powdered sugar until stiff peaks form.
Gently fold in the coconut yogurt and the shredded coconut.
Chill in the refrigerator for about 20 minutes to firm up.Place the first sponge cake on a serving plate.
Brush it with a light syrup made with a few tablespoons of milk flavored with vanillin (or vanilla extract).
Spread a generous amount of coconut cream on top, creating a plentiful, even layer.
Gently place the second sponge cake on top, also lightly brushed with the milk mixture mentioned above.
Cover the entire cake (top and sides) with the remaining cream, smoothing it with a spatula.Dust the whole surface with shredded coconut.
Decorate with candied cherries and mint leaves alternated, as in the photo.
Let rest in the refrigerator for at least 2 hours before serving so the cream firms up and the flavors harmonize perfectly. Beautiful and delicious!!!!!!Enjoy! Annalisa
