Coconut Cake with Seven-minute Frosting


Flour120 g flour Direct from the producers on Logo Pourdebon
Sugar120 g sugar
Grated coconut50 g grated coconut
Eggs4 eggs
Baking powder1 tsp. baking powder

Water25 cl of water
Sugar4 tbsp of sugar

Mascarpone250 g mascarpone
Grated coconut200 g of grated coconut, 100 g of which is for decoration
White chocolate150 g white chocolate
Coconut cream20 cl of coconut cream
Cream20 cl of liquid cream
Icing sugar4 tbsp of powdered sugar

Electric hand mixerElectric hand mixer
Cooling rackCooling rack
Springform panRound or springform pan
Flat metal spatulaFlat metal spatula


Preparation time : 15min
Cooking time : 20min
Waiting time : 3h

1 In a saucepan, put the water and the two sugars, let simmer 15 min. Let it cool down.
2 Melt together the liquid cream, the coconut cream and the white chocolate. Mix and keep in the fridge for 2 hours or more.
3 Separate the whites from the yolks, then beat them until they are stiff. When they start to foam, add the sugar and whisk until you have a firm, glossy meringue. Add the grated coconut.
4 Add the egg yolks.
5 Add the flour and yeast while continuing to mix.
6 Pour the dough into a buttered and floured or silicone cake tin (here 24 cm in diameter) and bake for 20 minutes at 180°C (th.6). Turn out and let cool on a rack.
7 Using a large knife, cut the sponge cake in three in the direction of the thickness.
8 Soak the three discs with syrup.
9 After the cream has stopped, add the mascarpone, powdered sugar and coconut and beat with an electric whisk to obtain a thick cream.
10 On the bottom disk, spread the coconut cream over the entire surface.
11 Place the second disk.
12 Brush with coconut cream.
13 Top with the 3rd sponge cake disk.
14 Cover the whole with the third sponge cake disk.
15 Sprinkle the whole cake with grated coconut. Put in the fridge for 1 hour or more and enjoy.
16 Enjoy!