Recipe Tasty White Chocolate Almond Coconut Cream Cake

White Chocolate Almond Coconut Cream Cake. To be honest I really had doubts when I should give a name for this recipe. An original recipe that was my starting points was The filling is made with white chocolate, coconut milk, cream and Greek yogurt, but it also has a hint of lemon flavor thanks to freshly squeezed lemon. Cinnamon Spiced almond cake with melted white chocolate and a cinnamon cream cheese I found the perfect almond cake to share today.

Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. This eye-catching cake is my own creation. You can cook White Chocolate Almond Coconut Cream Cake using 25 ingredients and 22 steps. Here is how you achieve it.

Ingredients of White Chocolate Almond Coconut Cream Cake

It’s of Coconut Almond Cake:.
You need 1 Cup (128 Gm) of All-Purpose Flour.
You need 1/4 Cup (30 Gm) of Almond Flour.
Prepare 2 Tbsp (10 Gm) of Desiccated Coconut.
It’s 1 Cup (245 Gm) of Coconut Yogurt.
Prepare 1/2 Cup (100 Gm) of Sugar.
It’s 1/2 Tsp of Baking Soda.
Prepare 1 Tsp of Baking Powder.
You need 1/2 Cup (115 Gm) of Unsalted Butter, Melted.
You need 1 Tsp of Vanilla Extract (Natural Bourbon Vanilla Extract-SPRIG).
Prepare 1/4 Tsp of Almond Extract.
It’s 1/4 Tsp of Salt.
You need of White Chocolate Coconut Frosting:.
It’s 200 Gm of White Chocolate.
It’s 3 Tbsp (45 g) of Canned Coconut Milk.
You need 250 Gm of Mascarpone Cheese, Room Temperature.
You need 2 Cups (500 g) of Whipping Cream, 35%Fat, Chilled.
It’s 1/4 Cup of Powdered Sugar.
It’s 1/2 Cup (40 g) of Unsweetened Shredded Coconut.
Prepare 1 Tsp of Coconut Extract.
Prepare of Assembling And Decoration:.
Prepare 3/4 Cup (180 g) of Canned Coconut Milk.
It’s 1 Cup (80 Gm) of Unsweetened Shredded Coconut.
You need of Brown Gel Food Colour.
It’s of Brown Colour Fondant.

The white "snowball" look makes it the perfect choice for a holiday celebration. Two layers of coconut cake have a rich coconut filling and toppings of chocolate ganache and colored coconut in this pretty and delicious dessert. Almond Coconut Cake has almond sponge cake, white chocolate coconut filling with a hint of lemon, and is topped with Raffaello candies Almond Milk Recipes: Coconut Bread Pudding with Coconut Cream Sauce – High Heels and Grills. I am a member of the Collective Bias® Social Fabric.

White Chocolate Almond Coconut Cream Cake step by step

Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper..
Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish..
Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved..
Add melted butter, vanilla extract and almond extract and whip well until combined..
In another bowl mix all dry ingredients..
Now, add flour mixture into the wet ingredients and fold in until lump free and smooth..
Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden..
Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack..
Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water..
In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined..
In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract..
Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use..
Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on fondant covered cake board..
Spread 1/4 cup coconut milk over the cake layer..
Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake..
Spread the remaining frosting on top and sides of the cake..
Sprinkle shredded coconut on the top the cake..
Roll out four panels of fondant, using the string for guidance..
Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels..
With paint brush, colour wash the board and panels..
Use a sharp blade to trim each panel to size and gently press up against the side of the cake using edible glue to stick them on, to form a wooden crate..
Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut..

For this Chocolate Coconut Cream Cake I used my favorite chocolate cake recipe (adapted from Martha Stewart), that has just the best This tastes almost like an almond joy candy bar, My husband and family always request it at our get togethers. You definitely have a winner here!!! I use slightly more than recommended when baking this White Almond Sour Cream Cake. For cupcakes, the batter will yield This recipe is on the DH Lemon Cake mix but I have used all flavors of pudding with all flavors of cake mix-chocolate mix/banana pudding chocolate mix/coconut pudding. Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture.