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Creamy Cold Coconut Cake – Italian Dessert

Creamy Cold Coconut Cake 

Creamy Cold Coconut Cake

It is a perfect cake for all coconut lovers! You will adore this creamy dessert – especially if you are a fan of the popular Italian cookies: Raffaello coconut balls. 

This cake is a creamy light coconut flavored cake, which is served cold. You can prepare this cake without putting too much effort – because you can buy basic sponge cake base and simply make the filling. It is an ideal cake for all coconut lovers! You can surprise your family for weekends, holidays, and other occasions with this easy and very delicious coconut and white chocolate cake.

Ingredients:

  • 1 basic pandispan / basic sponge cake base

For the syrup:

  • 3 tablespoons rum
  • 6 tablespoons water

For the filling:

  • 200 g fresh cream
  • 15 grams icing sugar
  • 100 g condensed milk
  • 1 egg yolk
  • 90 grams white chocolate
  • 110 grams coconut flour

To decorate:

  • 20 grams of coconut flour, a handful of chopped peanuts (or other nuts by your choice)
  • For the more rich look and intense coconut flavor, you can also decorate with a few coconut balls.

Preparation:

Prepare the syrup, mixing the water and rum. Next, apply the sponge cake base on a baking sheet/parchment paper and wet it with the mixture based on water and rum. Place in the fridge for about 10 to 15 minutes.

Meanwhile, put the icing sugar into the mixing bowl and add the whipping cream. Whisk until it reaches stiff peaks. Then, add the condensed milk and the egg yolk. Mix well again.

Next, bring about 1-inch of water to a simmer in a pan. Set a heatproof bowl in the mouth of the pot, making sure the water does not touch the bottom of the bowl. Allow the chocolate to melt in the bowl, and don’t forget to stir occasionally until it’s completely melted. Then, remove from the heat. While still warm, add to the whipping cream mixture. Blend once again until you get a nice chocolate mixture. Finally, add the coconut flour and mix well with a spoon.

With the help of a spatula, stir gently, so that the cream does not disassemble.

Pour the cream on the base of the cake and place in the fridge for 6 hours – ideally overnight.  This cake is served cold.

Before serving, decorate with some more coconut flour and/or chopped peanuts.

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