White Chocolate Almond Coconut Cake

Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.

THE RECIPE

INGREDIENTS

For almond sponge:

7 large egg whites
1 and 3/4 cups ( 225 g) powdered sugar
1/2 cup + 1 tablespoon (125 g) unsalted butter
3.5 oz (100g) toasted almonds-ground
1 cup (100g) sifted cake flour
A pinch of salt

Filling:

14 oz. (390 g) white chocolate-chopped
1 and 1/3 cups Greek yogurt
1/2 cup heavy cream
1 cup coconut milk
1 tablespoon gelatin dissolved in 3 tablespoon cool water
2 tablespoon freshly squeezed lemon juice

For decoration:

1/3 cup heavy cream
2 teaspoon powdered sugar(or more to taste)
1 teaspoon vanilla
8-10 Raffaello pralines
Shredded/Grated coconut (approximately 1 cup)

The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!

INSTRUCTIONS

To make the almond sponge:

Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
In a small saucepan heat the butter until lightly browned, then let it cool completely.
Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
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