Tropical Fruit Coconut Cake Recipe

Bookmark and Share

Ingredients

Cake Composition

  • 6 egg whites
  • 275 g of caster (superfine) sugar
  • 75 g of desiccated (shredded) coconut

    • Filling and Cake Topping

  • 90 g of dark chocolate, broken into pieces
  • 3 egg yolks
  • 3 tbsp of water
  • 1 tbsp of rum (optional)
  • 50 g of tbsp caster (superfine) sugar
  • 450 ml of double (heavy) cream
  • Selection of tropical fruits, sliced or cut into bite size pieces

    • Preparation

    1. Draw 3 circles, 20 cm/ 8 inch each, on sheets of baking parchment and place on baking trays (cookie sheets).
    2. Whisk the egg whites until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is very stiff and glossy.
    3. Carefully fold in the remaining sugar and the coconut.
    4. Spoon the mixture into a piping bag fitted with a star nozzle (tip) and cover the circles with piped swirls.
    5. Bake in a preheated oven, 140°C/ 275°F/ Gas Mark 1, for 1˝ hours, changing the position of the trays (sheets) halfway through.
    6. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven, then peel away the paper.
    7. In order to make the filling, place the chocolate pieces, ex yolks, water, rum, if using, and sugar in a small bowl and place it over a pan of gently simmering water.
    8. Cook over a low heat, stirring, until the chocolate has melted and the mixture has thickened.
    9. Cover with a disc of baking parchment and leave until cold.
    10. Whip the cream and fold two-thirds of it into the chocolate mixture.
    11. Sandwich the meringue layers together with the chocolate mixture.
    12. Place the remaining cream in a piping bag fitted with a star nozzle (tip) and pipe around the edge of the meringue.
    13. Garnish all the tropical fruits in the centre or as you wish. Be creative!

    More Recipes for Fruit Cakes