Coconut Cake Recipe
Cake Layer:
- 1 3/4 cups almond flour
- 2 tbsp coconut flour
- 10 eggs
- 1 tbsp coconut rum (Malibu)
- 2 cups sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 2 cups coconut flakes for coating
Cream Frosting:
- 3 cups heavy cream
- 250g white chocolate
- 2 tbsp coconut rum (Malibu)
- pinch of salt
Prepare the frosting first. Place 1 cup of heavy cream into small saucepan and bring it to simmer over medium heat. Place the white chocolate in a heatproof bowl and pour the hot cream over and whisk until smooth. Add rum and salt. Allow cool for an hour.
Beat the 2 cups of hevy cream in separate bowl using an electric mixer for about 7 minutes. Add white chocolate mixture and beat until stiff peaks began to form (approx. 5 minutes). Place the mixture in the refrigerator for 3 hours.
Prepare the cake layer. Preheat the oven (180 degrees), and line the bottoms of the cake pans with parchment paper. Mix the almond ana coconut flour in the large bowl. In a separate bowl, beat eggs yolks at high speed until pale yellow. Reduce the speed and add rum and 1 tbs of sugar. Increase the speed and beat until pale and thick. Stop the mixer and add almond and coconut flour mixture folding in last of flour by hand.
Beat eggs whites in the bowl until whites turns to foam. Beat in cream of tartar, salt and 1 tbs of sugar. Beat at high speed for 2 minutes. Fold the egg white mixture into yolk mixture.
Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick comes out clean (approx. 20 to 25 minutes). Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.