I adore coconut! So I made a cake just by my taste for my birthday guests. Cake is the best if left in fridge for at least one day. Cocoa sponge with coconut shavings is moist and cream resembles Rafaello balls … Besides this, the procedure is quick and simple.
Ingredients (for 24 cm cake)
100 g sugar
125 g flour
Tablespoon and a half of cocoa powder
4 tablespoons coconut shavings
10 g baking powder
0,5 dl oil
0,5 dl milk
500 ml whipping cream
500 g mascarpone
2 tablespoons coconut spread
5 tablespoons coconut shavings
1 teaspoon vanilla essence
Decoration (as seen on the photo)
300 ml whipping cream
100 g dark chocolate
Whip eggs with sugar. Preheat the oven on 180 degrees Celsius. Add the remaining ingredients for sponge and stir carefully so the mixture becomes homogenous. But don’t stir too long or it won’t be fluffy. Cover the baking tray with baking paper and grease the edge with butter. Pour the mixture in baking tray and bake for 20 minutes. When baked, let it cool and cut into two layers.
For frosting, firstly whip the whipping cream. Add the remaining ingredients and stir thoroughly.
Place the first layer of sponge cake and spread half of the frosting. Cover with the second layer of sponge and spread the rest of the frosting on top of the cake, cover the edge as well.
You can sprinkle your cake with coconut shavings or with cocoa powder. But if you have more time, you can make the ombre decoration as seen on the photo.
You will need whipped cream and melted chocolate. Fill the dressing bag with whipped cream only and make a circle on the top and one around the edge. Then empty the bag and mix the whipped cream with a teaspoon of melted chocolate. For every next circle, add one teaspoon of chocolate and mix thoroughly. This type of decoration will take approximately an hour of your time.
I wish you a lot of baking fun!