Coconut cake Tropicana

Name: Coconut cake Tropicana
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 150 g Coconut flake; 3 Eggs (size M); 145 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 9 sheets white gelatine; 8-9 Tbsp Coconut liqueur; 2 can(s) (each 425 ml/ 250 g) Papaya in cubes; 1 Lime; 375 ml Passion fruit nectar; 800 g Whipped cream; 30 g Coconut chips; 1 package Citro Back; 1/2 (approx. 150 g) Papaya to decorate; 1/2 (approx. 75 g) Carambola; 1 slice of lime; 7-10 Tbsp Mint leaves; 2 Physalis; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

150 g Coconut flake
3 Eggs (size M)
145 g Sugar
2 packages Vanillin sugar
1 pinch Salt
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
9 sheets white gelatine
8-9 Tbsp Coconut liqueur
2 can(s) (each 425 ml/ 250 g) Papaya in cubes
1 Lime
375 ml Passion fruit nectar
800 g Whipped cream
30 g Coconut chips
1 package Citro Back
1/2 (approx. 150 g) Papaya to decorate
1/2 (approx. 75 g) Carambola
1 slice of lime
7-10 Tbsp Mint leaves
2 Physalis
baking paper

Directions

1
Roast 75 g grated coconut in a pan without fat and let it cool down. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, then add 100 g sugar, 1 packet of vanilla sugar and salt. Add the egg yolks separately and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in together with the roasted coconut flakes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down on a cake rack. Soak gelatine in cold water. Remove the sponge cake from the tin and cut through horizontally twice. Sprinkle the base with coconut liqueur. Place a cake ring around the lower cake base. Drain the papaya. Wash the lime, dab dry, grate the peel finely. Squeeze the lime. Mix the juice, grated zest, 30 sugars and 1 packet of vanilla sugar with the passion fruit nectar. Squeeze the gelatine, dissolve and mix with some nectar. Then stir into the remaining nectar and chill for 10-15 minutes. Whip 400 g cream until stiff. When the juice starts to gel, first fold in the cream, then the papaya cubes. Pour half of the filling on the bottom base and smooth it down. Cover with the middle cake base, spread the rest of the filling on top and cover with the third cake base. Chill the cake for 4-5 hours, preferably overnight. Roast the coconut chips in a pan without fat. Let it cool down. Beat 400 g cream, 15 g sugar and Citro Back until stiff. Remove the cake from the cake ring and coat all around with a good half of the cream. Sprinkle cake with the remaining grated coconut. Put the remaining cream in a piping bag with a large perforated spout and decorate the cake with cream tuffs. Peel the papaya and remove the seeds. Cut half of the flesh into thick slices. Wash the carambola and cut into slices. Sprinkle the cake with coconut chips just before serving and decorate with papaya, carambola, lime, mint and physalis
2
On 16 pieces:
3
6 1/2 hours waiting time. g