Chocolate Coconut Cake
Total Time
1 hour 30 minutes
Prep Time
1 hour
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
3 6-inch cakes
- 1 scant cup [210 g] large egg whites from 6 or 7 eggs, at room temperature
- 1 cup [240 g] coconut milk at room temperature
- ½ cup [120 g] crème fraiche or sour cream at room temperature
- 1 tablespoon pure vanilla extract
- 1 to 2 teaspoons coconut extract
- 2 3/4 cups [390 g] all-purpose flour
- 2 cups [400 g] granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup [2 sticks or 227 g] unsalted butter at room temperature, cut into 1 in [2.5 cm] pieces
- ¾ cup [120 g] mini chocolate chips or chopped chocolate
- 2 cups [450 g] pastry cream, room temperature
- 1 cup [2 sticks or 227 g] unsalted butter at room temperature, cut into 1 in [2.5 cm] pieces
- 3 cups [720 g] heavy cream
- 24 oz [675 g] bittersweet chocolate finely chopped
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Preparation
Step 1
Preheat the oven to 350F [180C]. Grease three 6 by 2 in [15 by 5 cm] cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl or liquid measuring cup, whisk together the egg whites, coconut milk, crème fraiche, vanilla, and coconut extract.
Step 3
In the bowl of a stand mixer fitted with a paddle, whisk together the flour, granulated sugar, baking powder, and salt by hand until combined. Add the butter one piece at a time, beating until the mixture resembles coarse sand.
Step 4
Add a little more than half of the wet ingredients slowly. Beat until incorporated. Add the rest of the wet ingredients and mix until combined. Scrape down the sides, add chocolate chips, and mix a few more times.
Step 5
Divide the batter between the prepared pans. Bake for 25 to 32 minutes, until golden brown.
Step 6
Cool the cakes for 20 minutes on a wire rack, then turn them out and let cool completely.
Step 7
For the mousseline, mix room temperature pastry cream with butter until smooth and creamy.
Step 8
Assemble the cake by spreading buttercream on each layer, chilling the cakes until firm.
Step 9
For the ganache, heat cream and pour over chocolate. Stir until smooth.
Step 10
Pour ganache over the chilled cakes, starting from the center and working outwards. Let set before serving.
Step 11
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Chef's notes
Depending on the brand of coconut extract, you may need more for flavor.
The recipe calls for a generous amount of ganache; you can halve it to cover only the top of the cake.
Flour measurements may vary; 1 cup of flour here equals 142g.
Gold Medal all-purpose flour is recommended for non-yeasted recipes.
