Chocolate Coconut Cake

Ingredients

• 8 eggs (separated)
• 200 g sugar
• 1 pinch salt
• 0.5 lemon (unprocessed)
• 3 tsp vanilla sugar
• 120 g flour
• 0.5 tsp Baking powder
• 40 g ground almonds
• 40 g coconut flakes
• 200 g butter
• 400 g chocolate cookies (or chocolate breakfast flakes)
• 4 tbsp rum
• 4 tbsp Coconut Milk
• 0.5 l milk
• 0.25 vanilla bean
• 100 g white couverture
• 3 egg yolks
• 60 g sugar
• 60 g cornstarch
• 250 g soft butter
• 100 g powdered sugar
• 100 g apricot jam
• 4 tbsp Coconut flakes
• 2 tbsp sugar

Instructions

1. 1.

   Preheat the oven to 160°C (fan). Grease a springform pan and dust it with flour or line it with parchment paper.

2. 2.

   For the base, beat the egg whites in a tall bowl until stiff peaks form and set aside. Whisk the yolks with sugar, salt, grated lemon zest, and vanilla sugar into a fluffy foam. Sift together the flour and baking powder. Fold the beaten whites into the foam, then sift the dry mixture over it. Add the almonds and coconut flakes and fold quickly to combine. Spread the batter evenly in the springform pan and bake for 35-45 minutes until golden brown. Let the cake cool slightly in the pan, then transfer to a wire rack to finish cooling.

3. 3.

   Line the springform rim with parchment or folded foil that extends beyond the ring.

4. 4.

   For the chocolate base, melt the butter. Place the cookies or flakes in a freezer bag and crush them into crumbs with a rolling pin. Mix the crumbs with the melted butter until well combined. Spread half of this mixture over the cake base and press it down firmly. Chill for about 30 minutes to set.

5. 5.

   Meanwhile, prepare the cream: split the vanilla bean, scrape out the seeds, and bring the seeds, two thirds of the milk, and chopped couverture to a boil. Whisk the yolks with sugar, cornstarch, and the remaining milk; fold into the boiling vanilla mixture, stir briefly until it thickens, then let cool to room temperature. Remove the vanilla bean.

6. 6.

   Beat the butter in a bowl until very fluffy, sift in powdered sugar, and mix well. Fold in spoonfuls of the vanilla pudding until incorporated.

7. 7.

   Slice the cooled cake three or four times. Mix the rum with coconut milk.

8. 8.

   Spread a thin layer of apricot jam over the set chocolate base, place the first cake layer on top, drizzle it with the coconut-rum mixture, then spread a small amount of cream. Repeat this layering process with all layers except the last. Place the final layer on top, spread a thin coat of apricot jam, sprinkle the remaining chocolate crumbs evenly, press down, and chill for about 30 minutes to set. Remove the springform ring and spread the remaining cream around the cake.

9. 9.

   For the garnish, lightly toast the coconut flakes in a pan without oil, sprinkle sugar over them, and caramelize while stirring. Let cool, then dust the rim of the cake with this mixture. Chill until serving and allow it to firm completely.