It seems it's time to share with you the most incredible coconut cake! It is perfect, and tastes like a huge Raffaello candy.
Ingredients:
(20 cm diameter)
- Coconut sponge cake
- Coconut cheesecake
- Raffaello cream
- 100 g coconut flakes
- 10 Raffaello candies
Coconut sponge cake:
- Flour - 75 g
- Cornstarch - 75 g
- Coconut flakes - 50 g
- Sugar - 160 g
- Melted butter - 40 g
- Egg - 4 eggs (separate egg whites from yolks)
- Yolk - 2 pcs.
Coconut cheesecake:
- Sugar - 220 g
- Starch - 15 g
- Salt - 1/2 tsp
- Lemon juice - 1 tbsp
- Yolks - 2 pcs.
- Egg - 3 pcs.
- Cottage cheese - 800 g
- Coconut cream - 100 ml
Raffaello cream:
- Condensed milk - 350 g
- Mascarpone - 100 g
- Coconut flakes - 100 g
- Butter - 200 g
Preparation:
Coconut sponge cake:
1. Preheat the oven to 180°C. Grease a 22 cm diameter pan with butter and sprinkle with flour.
2. Beat half the sugar, egg yolks, and coconut flakes until fluffy and light.
3. Beat the egg whites and remaining sugar until stiff peaks form.
4. Sift the flour and cornstarch together. Gradually fold in the flour mixture and egg whites into the egg yolk mixture (3-4 times). Gently mix with a spatula from bottom to top.
5. Finally, fold in the melted butter, gently mixing as well. Pour the batter into the prepared pan and bake for about 20 minutes. Check for doneness with a toothpick: insert the toothpick into the center of the sponge cake, and if it comes out clean, the cake is done.
Cool in the pan, then remove and allow the sponge to cool completely. You can use it right away or wrap it in plastic wrap and leave on the counter.
Cheesecake:
1. Mix the cottage/cream cheese until smooth and homogeneous.
2. Add the sugar, cornstarch, and salt. Mix everything thoroughly.
3. Gradually add in the eggs and egg yolks one by one. Mix the mass very well after each addition.
4. Add the coconut cream and lemon juice, and mix everything thoroughly.
5. Pour the mixture into a baking dish pre greased with butter.
6. Bake in the oven at 200°C for 10 minutes, then lower the temperature to 105°C and bake for 1-1.5 hours. Place water under the cheesecake while baking to prevent cracks from forming. The center of the cheesecake should be slightly jiggly but not too liquid.
Coconut cream:
Beat the condensed milk and butter together at low speed (no longer than a minute), add mascarpone cheese, mix well, add coconut flakes, and mix again. The cream can be used immediately, or covered with plastic wrap and stored in the refrigerator if using later.
Assembly:
1. Cut the sponge cake in half lengthwise and lay out the first half on a platter.
2. Spread 1/3 of the Raffaello cream on top of the sponge cake. Place the cheesecake carefully on top of the cream using a wide spatula. Cover the cheesecake with 1/3 of the Raffaello cream.
3. Place the second half on top of the cheesecake, pressing lightly with your palm. Cover the top and sides of the cake with the remaining cream. Sprinkle a lot of coconut flakes on top.
Refrigerate the cake for 8-12 hours.