Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.
For almond sponge:
7 large egg whites
1 and 3/4 cups ( 225 g) powdered sugar
1/2 cup + 1 tablespoon (125 g) unsalted butter
3.5 oz (100g) toasted almonds-ground
1 cup (100g) sifted cake flour
A pinch of salt
14 oz. (390 g) white chocolate-chopped
1 and 1/3 cups Greek yogurt
1/2 cup heavy cream
1 cup coconut milk
1 tablespoon gelatin dissolved in 3 tablespoon cool water
2 tablespoon freshly squeezed lemon juice
1/3 cup heavy cream
2 teaspoon powdered sugar(or more to taste)
1 teaspoon vanilla
8-10 Raffaello pralines
Shredded/Grated coconut (approximately 1 cup)
The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!
To make the almond sponge:
Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
In a small saucepan heat the butter until lightly browned, then let it cool completely.