Cake recipes

## White Chocolate and Coconut Cake – Holiday Recipe

Total preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today, we will prepare a refined cake with white chocolate and coconut, perfect for any special occasion. This recipe, inspired by Miha, combines delicate textures and intense flavors, resulting in a dessert that is sure to impress. Let’s get started!

### Ingredients

For the Base:
- 6 eggs
- 200 g sugar
- 200 g white flour
- 4 tablespoons cocoa
- 2 tablespoons cold water
- 40 ml water
- 40 ml oil
- 1 teaspoon baking powder

For the Cream:
- 2 tubs of mascarpone (approx. 500 g)
- 1 can evaporated milk (375 ml)
- 250 ml condensed milk
- 210 g white chocolate
- 100 ml liquid cream
- 130 g coconut
- 12 sheets of gelatin

For the Syrup:
- 1 cup strong espresso coffee
- 1 cup milk or water
- 3 tablespoons sugar

For Decoration:
- 750 ml whipped cream
- 4 tablespoons sugar
- Silver dragees
- 1 pink cake pen (for decoration)

### Instructions

#### 1. Preparing the Base

- Start by separating the egg whites from the yolks. Beat the egg whites with a mixer until frothy. Gradually add the sugar and continue mixing until you achieve a firm composition that should resemble snow.
- Add the oil, water, and gently mix with a spatula. Incorporate the yolks mixed with 2 tablespoons of water.
- Sift the flour, cocoa, and baking powder over the wet mixture. Gently mix to avoid losing the air from the egg whites.
- Preheat the oven to 160 degrees Celsius. Line a baking tray with parchment paper, pour in the mixture, and bake for 20-25 minutes. Use a toothpick to check if it’s done; it should come out clean.

#### 2. Preparing the Syrup

- Prepare a large cup of strong espresso coffee. If you like a stronger aroma, you can use two cups.
- Mix the coffee with 250 ml of milk (or water) and 3 tablespoons of sugar. Let the syrup cool.

#### 3. Preparing the Cream

- Break the white chocolate into small pieces and melt it together with 100 ml of liquid cream in a bain-marie or in the microwave (make sure it doesn’t boil).
- Hydrate the gelatin in a little cold water, then add it to the melted white chocolate, mixing well to incorporate. Let the mixture cool.
- In a saucepan, combine the evaporated milk with the condensed milk and coconut, bringing it to a boil. Once it boils, remove from heat and let it cool.
- Whip the mascarpone for 2-3 minutes, add the cooled white chocolate and coconut. Gently mix to obtain a smooth cream.

#### 4. Assembling the Cake

- Cut the base into two equal parts. Soak each half with the coffee syrup.
- Place the first half of the base on a platter, spread half of the cocoa cream, then add the coffee-soaked ladyfingers.
- Add the other half of the cream, followed by the second half of the base. Soak again.
- Cover the cake with whipped cream (750 ml) and decorate with silver dragees. Use the pink cake pen to add a personalized message.

### Serving Suggestions and Variations

To add a touch of freshness, you can serve the cake with slices of fresh fruit, such as strawberries or berries. An interesting variation would be to replace the coconut with ground almonds, thus providing a distinct flavor.

This white chocolate and coconut cake is perfect for special occasions or simply for indulging yourself. Share it with loved ones, accompanied by a glass of champagne, and enjoy every slice!

 Ingredients: Base: 6 eggs, 4 tablespoons cocoa, 2 tablespoons cold water, 40 ml water, 40 ml oil, 200 g white flour, 200 g sugar, 1 baking powder. Cream: 2 boxes mascarpone, 1 can evaporated milk (375 ml), 250 ml condensed milk, 12 sheets of gelatin, 210 g white chocolate, 100 ml liquid cream, 130 g coconut. Syrup: 1 cup strong black espresso, 1 cup milk or water, 3 tablespoons sugar, 2 bags of ladyfingers. Decoration: 750 ml whipped cream, 4 tablespoons sugar, silver dragees, 1 pink cake decorating pencil.

 Tags:  cake mascarpone coconut cake recipes whipped cream chocolate eggs