This exotic coconut cake from the Little Patisserie features a strong coconut flavour with cocoa sponge and fruits. It is moist and creamy with indulgent mascarpone, a hint of vanilla, and just a touch of sourness. It’s a delight for the senses and easy to make with blackberries, raspberries or peaches.
Coconut Cake Temptation with Blackberries or Raspberries
Ingredients
For the sponge cake:
- 3 large eggs – separated
- 110g sugar
- 25g sugar-free cocoa powder
- 1 tsp baking powder
- 70g plain flour
- 50ml rapeseed oil
For the soaking mixture:
- 80ml water
- 2 tbsp lemon juice
- 1 tbsp icing sugar
For the coconut filling:
- 250g shredded coconut
- 220g extra thick double cream
- 140g sugar
- 1 tsp vanilla extract
- 2 tsp coconut-flavoured sugar (optional)
For the cream:
- 500g cold mascarpone cheese
- 250ml cold extra thick double cream
- 250–300g washed blackberries
For the topping:
- 400ml double cream or extra thick double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Approx.120g blackberries for decoration
- Coconut balls or coconut chocolates for decoration
Method
Step 1: Prepare the sponge cake
Preheat the oven to 160° fan (180°C conventional, gas mark 3/4).
Beat the egg whites with an electric whisk until stiff. Continue whisking, adding the sugar gradually, until the mixture becomes thick and glossy. Then add the egg yolks and continue to stir with the mixer until it forms a light, creamy mixture.
Mix the cocoa, flour and baking powder in a separate bowl. Sieve the flour into the egg mixture, add oil and mix well with a spatula. Be careful not to overmix!
Spoon the mixture into a 25cm cake pan lined with baking paper just on the bottom. Smooth out and put it in the preheated oven. Bake for about 25 minutes, then set aside to cool completely.
Step 2: Prepare the coconut cream
Pour the double cream into a saucepan. Add the sugar, 1 tsp vanilla extract and coconut-flavoured sugar (if used). Heat on the hob and stir until the sugar dissolves. Add the shredded coconut and mix well, before boiling. The mixture should be very thick. Once it is very hot, reduce the heat to a minimum and keep it on low simmer, stirring for about 2 minutes, taking care not to burn it. Remove the coconut mixture from the hob and set aside to cool down completely.
Step 3: After the coconut cream and sponge cake have cooled down
Take the cooled sponge cake out of the cake pan. The rim of the cake pan should be washed. You can also use rim foil to line the cake pan, but this is optional. Detach the baking paper from the cake and put the paper back into the pan. Level the sponge cake at the top a little bit, cutting off the baked crust where you need to. Transfer the sponge cake back into the pan.
Mix the soaking mixture ingredients and soak the sponge cake in the pan.
Step 4: Prepare the cream
Whip the double cream, to a medium stiffness.
Place the mascarpone cheese in a bowl and whisk with the mixer for about 30 seconds at medium speed until it becomes creamy. Add the whipped double cream and mix with the mixer to combine the ingredients (at medium speed). Then add the coconut mixture in three batches. Briefly stir every time you add a new batch.
Smooth half of the cream onto the sponge cake. Place the fruit on top and press them slightly into the cream. Cover the fruit with the remaining cream, smooth and put the cake in the refrigerator overnight.
Step 5: Prepare the topping
Carefully remove the cooled cake from the pan using a knife. Whip the heavy cream with the icing sugar and vanilla extract. Decorate the top of the cake with whipped cream, creating a mound-like form. Place the blackberries and coconut balls on top.
Enjoy!
