Coconut cake Tropicana

For 14 pieces
  • 150 g desiccated coconut
  • 3 eggs (size M)
  • 145 g Sugar
  • 2 packet vanillin sugar
  • 1 pinch salt
  • 75 g flour
  • 75 g cornstarch
  • 1 heaped teaspoon of baking powder
  • 9 sheet white gelatine
  • 8-9 EL Coconut liqueur
  • 2 can (s) (425 ml / 250 g) Papaya in cubes
  • 1 Lime
  • 375 ml Passion fruit nectar
  • 800 g whipped cream
  • 30 g Coconut chips
  • 1 Package Citro Back
  • 1/2 (approx. 150 g) Papaya to decorate
  • 1/2 (approx. 75 g) carambola
  • 1 Lime slice
  • Mint leaves
  • 2 Physalis
  • baking paper
105 minutes
light
1 .
Roast 75 g desiccated coconut in a pan without fat and let cool. Separate eggs. Egg white and 3 tablespoons of cold water stiffBeat, then pour in 100 g sugar, 1 packet of vanilla sugar and salt. Add egg yolks one at a time and beat in. Mix the flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in together with the roasted coconut flakes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Let the biscuit cool on a wire rack. Soak the gelatine in cold water. Remove the sponge cake from the mold, cut twice horizontally. Drizzle the bottoms with coconut liqueur. Place a cake ring around the bottom. Drain the papaya. Wash the lime, pat dry, finely grate the peel. Squeeze the lime. Mix the juice, grated zest, 30 sugar and 1 packet of vanilla sugar with the passion fruit nectar. Squeeze out the gelatine, dissolve it and mix it with a little nectar. Then stir in the remaining nectar and refrigerate for 10-15 minutes. Whip 400 g cream until stiff. When the juice starts to gel, fold in the cream first, then fold in the papaya cubes. Put half of the filling on the bottom and smooth it out. Cover with the middle base, spread the remaining filling on top and cover with the third base. Chill the cake for 4-5 hours, preferably overnight. Toast the coconut chips in a pan without fat. Let cool down. Beat 400 g cream, 15 g sugar and Citro Back until stiff. Remove the cake from the cake ring and brush all around with a good half of the cream. Sprinkle the remaining coconut flakes on the cake. Put the rest of the cream in a piping bag with a large perforated nozzle and decorate the cake with cream tuffs. Peel the papaya, remove the seeds. Cut half of the pulp into thick wedges. Wash the carambola, cut into slices. Sprinkle the cake with coconut chips just before serving and decorate with papaya, carambola, lime, mint and physalis
2.
For 16 pieces:
3.
6 1/2 hours waiting time. g
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 5 g protein
  • 24 g fat
  • 29 g carbohydrates

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