Coconut And Cherry Layer Cake
Ingredients
Instructions
- Preheat oven to 350°F. Line a 7 inch springform cake pan with parchment paper.
- Whisk egg whites with 3 tbsp water to stiff peaks. Gradually add 3/4 cup sugar, whisking until smooth and glossy. In a separate bowl, sift together flour and baking powder. Beat egg yolks into flour then gently fold in egg whites. Transfer to prepared pan and bake for 30 mins. Remove from oven and loosen sides. Let cool.
- Meanwhile, for the filling, bloom gelatin in 2-3 tbsp water. Meanwhile, combine coconut milk and 1/2 cup sugar. Mix 2-3 tbsp coconut milk with bloomed gelatin and gently warm until gelatin melts. Mix with remaining coconut milk. Chill for 15 mins.
- Remove cake from pan. Cut into 3 horizontal layers. Whip 3/4 cup heavy cream then fold into chilled coconut milk. Bring 6 tbsp cherry juice to a boil. Whisk in cornstarch and remaining sugar. Add remaining juice. Add cherries then remove from heat.
- To assemble the cake, clean springform pan. Add bottom layer of cake. Spread 1/2 of the cherry mixture over bottom layer then 1/2 of the coconut cream. Carefully lower middle layer on top. Add remaining cherry mixture and coconut cream. Cover with top layer of cake. Chill for around 4 hours.
- Whip remaining cream to stiff peaks. Spread around sides and top of cake. Sprinkle with toasted coconut. Serve.
Nutrition & Diet Analysis (per serving)
479
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).