Deconstructed Coconut Cake Recipe
Coconut mousse, pineapple curd and compote, coconut genoise, dark chocolate
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Ingredients
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Coconut Mousse
Pineapple Curd
Coconut Genoise
Dark Chocolate
Method
Coconut Mousse
- 1
Bloom the Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
- 2
Whip the Cream
In a mixing bowl, combine coconut milk, heavy cream, and powdered sugar. Whip until soft peaks form.
- 3
Combine Gelatin
Heat the bloomed gelatin in the microwave until melted and add to the whipped mixture. Gently fold to combine.
- 4
Set the Mousse
Add vanilla extract and mix gently. Refrigerate until set, about 2 hours.
Pineapple Curd
- 5
Mix Ingredients
In a saucepan, combine pineapple juice, sugar, and egg yolks. Whisk until smooth.
- 6
Cook the Curd
Cook over low heat, stirring constantly until the mixture thickens. Remove from heat.
- 7
Finish the Curd
Add butter and cornstarch, mixing until fully incorporated. Allow to cool.
Coconut Genoise
- 8
Prepare Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- 9
Combine Mixtures
In a bowl, beat eggs and sugar until pale and fluffy. Sift in flour, baking powder, and salt, folding gently.
- 10
Bake the Genoise
Add coconut milk and mix until just combined. Pour into the prepared pan.
- 11
Cool the Cake
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Dark Chocolate
- 12
Melt Chocolate
Melt dark chocolate and coconut oil together in a double boiler or microwave.
- 13
Prepare for Garnish
Allow to cool slightly before using it for drizzling or as a garnish.
