For the cake:
5 large egg whites
1/2 cup / 120 ml milk
1 tablespoon coconut flavoring
2.5 cups / 300 g cake flour
1 cup ground almonds
1 cups sugar / honey
2 teaspoons baking powder
1/2 teaspoon salt
1 cup / 2 sticks / 230 g unsalted butter, room temperature
1.5 cup / 360 ml unsweetened coconut milk
For the cream cheese filling:
1 pack / 250 g cream cheese
0.5 cup / 120 g unsalted butter, room temperature
1 cup coconut flakes
1 cups sifted powdered sugar
For the buttercream:
6 egg whites
50 g sugar
150 ml water
1 cup powdered sugar
1/4 teaspoon cream of tartar
2 cups unsalted butter, room temperature
1 teaspoons coconut flavoring
For the ganache:
170 g white chocolate
5 tablespoons coconut cream
- Preheat the oven to 180°C and grease two 6-inch cake pans
- Put the egg whites in a bowl and whisk slightly. Add the ½ cup milk, coconut milk and coconut flavoring and mix thoroughly. Set aside.
- In a large bowl, combine the flour, almonds, baking powder and salt, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 mins.
- Add the egg white mixture altering with the flour mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
- Divide the batter among the prepared pans and bake for about 60 mins or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
- Whisk the butter on high speed until fluffy. Add the cream cheese and sugar and keep mixing until well combined, mix in the coconut flakes. Set aside.
- Whisk the egg whites with your stand mixer on medium-high speed. Add the cream of tartar and a pinch of salt. While the egg whites are whisking, start the sugar syrup by bringing the water and 50g sugar to a boil. Once the syrup reaches 230°F / 110°C on a candy thermometer and the egg whites are stiff, pour the syrup into the egg whites while running the mixer on low speed.
- Increase the speed to medium-high and whisk until glossy, for about 10-15 minutes.
- The meringue should now be cool to the touch. Cut the butter into cubes and add them one by one with the mixer on medium speed.
- Add the sifted powdered sugar, then turn the mixer on high speed. The buttercream will start to curdle but don't worry, just keep mixing and it will all come together.
- After 2-3 minutes the buttercream should be creamy and fluffy. Set aside.
- GANACHE: melt the chocolate over a double boiler and stir in the coconut cream. Set aside.
- Put the first layer on your cake stand, fixating it with a dab of buttercream underneath.
- Spread the coconut cream cheese filling on top and cover with the second layer of cake.
- Let the cake cool for at east 30 minutes in your fridge.
- Frost the cake with the buttercream and decorate it with shredded coconut and ganache.