90 minutes
preparation
50 minutes
baking
12 hours
resting time
You will need
Lemon squeezer, bowl, hand mixer, springform pan, baking paper, oven, saucepan, food processor, double boiler, cake ring
Ingredients for the coconut almond cake
For 12 servings, 1 serving = 1 slice of cake (12 g of sugar)
For the dough
200 g dates
200 g dried apricots
100 g sugar
320 g butter, softened
200 g apple purée
2 eggs
600 g wheat flour, type 405
250 g ground almonds
2 packets baking powder
60 g shredded coconut
Some butter
For the fruit filling
600 g mango, fresh or frozen
12 dates, pitted
75 g water
1 lime
2 tbsp shredded coconut
3 tsp chia seeds
For the coconut cream filling
200 ml coconut milk
1½ packets agar-agar
260 g white couverture chocolate
400 g heavy cream
2 packets whipped cream stabilizer
For the coconut balls
100 g shredded coconut
1 tsp coconut oil, melted
70 g light almond butter
30 g sugar
40 g shredded coconut
12 blanched almonds
20 g shredded coconut
Finishing
100 g shredded coconut
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount.
The cake needs to be refrigerated overnight.
Preparation for the dough
Step 1:
Soak 200 g of dates in hot water and let them sit for 15 minutes.
Step 2:
Finely chop 200 g of apricots with a knife.
Step 3:
Blend the soaked dates in a food processor until smooth and homogeneous.
Step 4:
Separate 2 eggs. Add 100 g of sugar, 320 g of butter, 200 g of apple purée, and 2 egg yolks to a large bowl and mix with a hand mixer until smooth and homogeneous.
Step 5:
Beat 2 egg whites with a hand mixer until foamy and gently fold into the dough.
Step 6:
Add 600 g of flour, 250 g of ground almonds, 2 packets of baking powder, and 60 g of shredded coconut, and mix in with a hand mixer until combined.
Step 7:
Line the bottom of a springform pan with baking paper and grease the sides with a little butter. Pour the dough into the pan and bake in a convection oven at 170°C for about 50 minutes until golden brown. After 30 minutes, cover the cake with baking paper and continue baking.
Let the cake cool completely after baking. In the meantime, you can continue with the remaining preparation steps.
Preparation for the fruit filling
Step 1:
Add 600 g of mango, 12 dates, and 75 g of water to a saucepan and heat for 10 minutes. Stir occasionally.
Step 2:
Juice 1 lime using a lemon squeezer.
Step 3:
Blend the mango mixture with a food processor until smooth and homogeneous.
Use a tall container for blending.
Step 4:
Add 2 tbsp of shredded coconut and 3 tsp of chia seeds, stir to combine, and refrigerate until further use.
Preparation for the coconut cream filling
Step 1:
Add 200 ml of coconut milk and 1½ packets of agar-agar to a saucepan, stir to combine, and bring to a boil.
Step 2:
Remove the saucepan from the heat, add 260 g of white couverture chocolate in pieces, and let it melt in the pot. Stir occasionally.
Step 3:
Whip 400 g of heavy cream together with 2 packets of whipped cream stabilizer using a hand mixer until stiff peaks form. First, fold 3 tbsp of the whipped cream into the coconut mixture, then gently fold in the remaining whipped cream and refrigerate until further use.
Make sure the coconut mixture has cooled before folding in the whipped cream to ensure a smooth and homogeneous consistency.
Preparation for the coconut balls
Step 1:
Add 100 g of shredded coconut to a food processor and blend for 1 minute, then add 1 tsp of coconut oil and blend again for 1 minute.
Step 2:
Transfer the coconut mixture to a small saucepan and toast over medium heat for 2 minutes. Stir occasionally.
Step 3:
Add the toasted coconut mixture, 70 g of almond butter, 30 g of sugar, and 40 g of shredded coconut to a bowl and stir with a spoon until combined.
Step 4:
Form 12 balls from the mixture, press a small indentation into the center of each ball with your thumb, place one almond in each, and seal the balls closed.
Step 5:
Roll the coconut balls in 20 g of shredded coconut and refrigerate until further use.
Finishing the coconut almond cake
Step 1:
Slice the baked cake horizontally into three equal layers using a large knife.
Step 2:
Using a cake ring, assemble the cake in alternating layers: cake layer, one-third of the coconut cream, half of the fruit layer, second cake layer, another third of the coconut cream, the remaining half of the fruit layer, third cake layer, and half of the remaining coconut cream. Refrigerate the cake overnight.
Step 3:
Remove the cake ring, spread the remaining coconut cream roughly over the cake, and coat the outside with 100 g of shredded coconut.
Step 4:
Place the prepared coconut balls on top of the cake and refrigerate until serving.
The coconut almond cake will keep for about 3–4 days in the refrigerator.