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Caribbean Coconut Cream Cake

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Ingredients for 6 servings:

  • 1 cake base (Vienna base, light, 3-piece)
  • 3 cups whipped cream
  • 200 g white chocolate
  • 100 g desiccated coconut
  • 100 g almonds, chopped
  • 2 cups whipped cream
  • 2 tbsp vanilla sugar
  • Desiccated coconut for decoration
  • Brandy or eggnog

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The day before, warm 3 cups of cream, melt the white chocolate in it, then chill. Whip the chocolate cream until stiff. Crumble 2 layers into small pieces, stir in the desiccated coconut and chopped almonds, and then fold in the whipped chocolate cream. Place the 3rd layer on a cake plate and top with the entire mixture in a dome shape. Whip 2 cups of cream with the vanilla sugar until stiff and decorate the entire cake. Refrigerate for at least 1-2 days before serving. Tip: If no children will be sharing the cake, you can add a little brandy or advocaat to the cake mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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