I love weddings. Everybody is in such a good mood, bride and groom are the two happiest people in the world and the food...oh my gosh, the food is always so good. As you my already know me, I think that the wedding cake is always the best part of a wedding. it kind of represents the couple itself, either light, fruity and creamy or rich and chocolatey. Each wedding cake tells its own little story.The wedding cake I am sharing with you today, tells the story of a really lovely couple. They are young, happy and they love life. They are always surrounded by a lot of friends and make everyone smile. In their company, you can forget the normal course of life and just enjoy the moment and have a good laugh. Just as them, the wedding cake I made for them is also very lovely.
It is a high, creamy and fluffy coconut cake with multiple layers of fluffy coconut sponge cake, white-chocolate-coconut cream filling and raspberry jam, which is then covered with light vanilla whipped cream and covered in shredded coconut. It is a white cloud of creamy fluff and it makes you happy just looking at this heavenly goodness.
The cake is perfect for spring and summer and it would suit any kind of seaside Bahamas wedding or a natural countryside wedding, you can also use it for all kinds of festivities in your family and neighborhood. If you think that it is a little bit too big for an ordinary sunday coffee, then you can just use half of the recipe and make a smaller cake.
If you prefer a more tropical taste, you may also use passionfruit or mango jam instead of raspberry jam. If you want it to taste like a bounty bar, add some cocoa powder to the dough. You see, there are no limits for you to make that perfect wedding cake of your dreamy.
I really prefer the all white, plain coconut cake because it is light, fresh and just so delightful. Also, it is not too sweet and the cream filling is not too rich. It is that kind of cake, where you juts want to grab a fork and dig in and eat it all by yourself.
But remember what your mum always told you: "Be nice and share with your friends". This cake is too good to eat it on your own.
Ingredients for the sponge cakes:
8 eggs
300g flour
300g sugar
100g shredded coconut
3-4 drops natural coconut extract
pinch of salt
Ingredients for the filling:
400g heavy cream
500g white chocolate
500g fresh mascarpone
3 tbs shredded coconut
1 jar of seedless raspberry jam
Ingredients for the whipped cream:
400g heavy cream
1 teaspoon vanilla extract
150g shredded coconut to cover
Preparation:
First of all, we want to start by making the white-chocolate ganache. Thereto, heat up 400g of heavy cream in a saucepan. Chop the white chocolate into little pieces and put them in a large bowl. Then, pour the hot cream over that and let it sit for a few minutes, to then stir with a whisk until it is all combined and there are no chunks on there. Let it cool and then, cover it with some kitchen wrap and put it in the fridge overnight to set.
The next day, you want to start by preheating your oven to 180°. Then, continue by preparing the dough: Separate the egg yolks and the egg whites into two large bowls. Add a pinch of salt to the egg whites and beat them until really stiff and fluffy. (You must be able to flip the bowl, without the egg wihte-mixture coming out)
After that, mix the sugar and the egg yolks and beat them with a hand mixer until the mixture is almost white. Now, start adding alternating a few tablespoons of flour and then, a few tablespoons of egg whites and then mix well between those steps. (Be careful and hold the bowl angular to whisk in more air) Then, grease two baking tins with butter and fill the dough in equal parts in it and bake them for about 20-25 minutes until they are golden brown on the outside.
When the cake has cooled, you are now ready to cut each one in half so that you'll have 4 equal parts.
Then, take your white chocolate ganache from the other day and mix it with the mascarpone and the coconut flakes and mix it with a hand mixer until it becomes a fluffy cream.
Now, spread the raspberry jam on top of three of the cake layers and continue with the cream filling. Then, put it all together. The top layer should be plain and without any topping (both the jam and the filling should be only on the inside of the cake)
Then, whip up the heavy cream with the vanilla extract and coat the whole cake with it. It doesn't need to be all to perfect because you will now cover it all with as much shredded coconut as possible.
Now, your cake is all done and you can decorate however your heart desires. Have fun!
