Coconut Cream Cheese Layer Cake

Very beautiful, very tasty, very tender and airy! This cake with coconut shavings will seem unusual to many — it is multi-layered and prepared like a honey cake. But its cakes look like waffles, very fragile and thin. Coconut is added to the cream, which turns out thick and rich. Delicious!
cook time: 8h
Logan Winslow
Coconut Cream Cheese Layer Cake

Nutrition Facts (per serving)

365
Calories
28g
Fat
27g
Carbs
8g
Protein

Ingredients (8 portions)

Dough:

Salt to taste
Sugar 120 g
Wheat flour 220 g
Butter 30 g
Baking powder 1 tsp
Chicken eggs 2 pc

Cream:

Sour cream 160 g
coconut flakes 40 g
Heavy cream 300 ml
Cream cheese 200 g
White chocolate 100 g

For topping:

coconut flakes 60 g

Recipe instructions

Step 1

Step 1
How to make a coconut cake? First, prepare the ingredients for the cream. All ingredients except coconut should be freshly removed from the refrigerator. It is better to take soft, curd-like cream cheese. Use whipping cream with at least 33% fat content. Sour cream — any kind, I use 15%. Coconut flakes — in closed bags /it easily absorbs odors/, white.

Step 2

Step 2
Start preparing the white cream. To do this, chop the white chocolate and place it in a saucepan. Add 2 tbsp to chocolate. cream from the total volume and melt it in a water bath, stirring.

Step 3

Step 3
Liquid chocolate should become homogeneous. Let it cool to room temperature by removing the pan from the stove.

Step 4

Step 4
In a separate bowl, combine cream cheese and sour cream, beat with a mixer until smooth at low speed.

Step 5

Step 5
Add cooled, soft chocolate and coconut flakes to the whipped mass. Stir the mixture with a spatula.

Step 6

Step 6
In another /tall and well-chilled/ container, beat the chilled cream until fluffy. If the cheese was salty, you can add 2 tbsp to the cream. Sahara. Taste everything to see what you like. Beat at low speed first, then increase power. Add the whipped cream to the cream and gently stir with a spatula in one direction.

Step 7

Step 7
The finished cream will be white, homogeneous, with coconut grains. Its texture is like thin sour cream — it pours and spreads well. The taste is delicate, sweet, but not cloying. Cover the cream with film and put it in the refrigerator; in the cold it will become a little thicker.

Step 8

Step 8
Prepare the ingredients for the test. Remove the eggs from the refrigerator in advance. Take slightly sweet butter, premium or first grade flour.

Step 9

Step 9
Start preparing the crust dough. Beat the eggs into a bowl. Add a pinch of salt and sugar to the eggs and beat with a whisk until smooth, no more.

Step 10

Step 10
Then mix the flour with baking powder and sift into the egg mixture. Knead into a homogeneous dough by hand. Focus on its consistency, and not on the volume of added flour — you may need more or less of it.

Step 11

Step 11
The dough should not be too stiff and very sticky. Cover the bowl with it with film, put it in the refrigerator and forget about it for 3 hours. Sometimes there is no time to wait so much, I safely leave the dough at this stage along with the cream overnight. Why wait so long, what does it give? — The dough becomes denser and freezes, so it’s easy to roll it out later without extra flour. Is it possible to get by with 1 hour? — I admit that it is possible, but I have not tried.

Step 12

Step 12
3 hours later. Melt the butter and cool it slightly. Add melted butter to the dough. Knead the dough well with your hand in a bowl and voila, the dough is almost not sticky!

Step 13

Step 13
I didn’t have much finished dough, only 463 g. I divided it into 8 parts of 57-58 g each. You can divide it into 6 parts, i.e. how many cakes do you plan to make? Leave 2 pieces, cover the rest with film and put them in the refrigerator for now.

Step 14

Step 14
Dust a parchment or baking mat with flour, and lightly dust a piece of dough and a rolling pin. And roll out the dough very thinly, 1-2 mm, it will be almost transparent. This stage is difficult for many, especially for novice cooks. It’s okay, you can put the dough back into a bun and try again and again. The dough is very flexible and rolls out easily.

Step 15

Step 15
Transfer the cake directly onto the parchment onto a baking sheet and bake in an oven preheated to 180C for about 3-5 minutes. Remove as soon as the edges turn slightly golden. The cake itself should remain white. Instantly cut it into the shape of the size you need, I took the bottom from a springform pan d 23cm. The cake will almost immediately become fragile, like waffles, leave it to cool where you cut it and start rolling out and baking the next ones.

Step 16

Step 16
Bake 1 cake at a time, top-bottom setting, on medium level. But be guided by your oven. In addition to the stack of cakes, you will also get a certain amount of scraps. They can be crushed and used as another cake layer /preferably in the center/, added to the cream or sprinkled on top of the cake. Any option of your choice, I have trimmings in the center.

Step 17

Step 17
Start assembling the cake. Apply a little cream to the bottom of a flat dish; it will fix the cake. Grease each cake with cream. Coat the top and sides as well. This cake is usually decorated by sprinkling the whole cake with coconut shavings and left to soak for 5-6 hours or overnight in the refrigerator, remembering to cover.

Step 18

Step 18
Here is a cross-section of the cake after soaking. The cakes have become soft, there is no excess moisture and are well soaked. The cream in combination with such cakes is very harmonious, the coconut is also delicate, the aroma is light, a little creamy. The cake recipe is very successful, and the cream can be used not only for cake.

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