Raspberry and coconut always go well together and they definitely shine in this beautiful cake. The cake consists of a coconut sponge cake layer on the bottom with coconut, white chocolate and almonds, a layer of coconut mousse with fresh raspberries and raspberry jelly on top. The combination of flavors and textures in this cake is absolutely delightful and makes it one of the best summer desserts ever.
Element
Make 10-12 servings
Coconut sponge cake
2 eggs
1/3 cup (70g) sugar
1 teaspoon 5g (5g) vanilla extract
1/4 teaspoon (1g) salt
2/3 cup (35g) grated coconut
2 tablespoons (20g) all-purpose flour
Coconut rice
3.5 oz (100g) almonds, toasted
2 tablespoons (16g) powdered sugar
1 teaspoon (5g) vanilla extract
1/4 teaspoon (1g) salt
2 oz (60g) white chocolate, melted
1 tbsp (15ml) coconut milk
2/3 cup (50g) pailleté feuilletine
1/3 cup (20g) shredded coconut
Coconut mousse
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 teaspoon (1g) salt
1/3 cup (70g) sugar
1 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tablespoons (45ml) of coconut milk
4 oz (120g) fresh raspberries
Raspberry jelly
5 oz (150g) fresh or frozen raspberries
2 tablespoons (30g) sugar
1 teaspoon (3g) gelatin powder
1 tablespoon (15ml) water
To decorate
Toothpaste
Coconut slices
Fresh raspberries
Coconut shelled
