Tropical Coconut Caprese Cake

Ingredients

In this Southeast Asian adaptation of Torta Caprese, the traditional Italian flavors are enhanced with the addition of coconut milk, shredded coconut, and a coconut ganache topping. These ingredients infuse the cake with a tropical twist, creating a unique flavor profile that is reminiscent of the vibrant cuisine of Southeast Asia. We alse have the original recipe for Torta Caprese, so you can check it out.

• 200g (1 ¾ cups) dark chocolate, chopped 200g (1 ¾ cups) dark chocolate, chopped
• 200g (1 ¾ cups) almond flour 200g (1 ¾ cups) almond flour
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 200ml (¾ cup) coconut milk 200ml (¾ cup) coconut milk
• 50g (½ cup) shredded coconut 50g (½ cup) shredded coconut
• 1 tsp baking powder 1 tsp baking powder
• ½ tsp salt ½ tsp salt
• For the coconut ganache: For the coconut ganache:
• 200g (1 ½ cups) dark chocolate, chopped 200g (1 ½ cups) dark chocolate, chopped
• 200ml (¾ cup) coconut cream 200ml (¾ cup) coconut cream
• For garnish: For garnish:
• Toasted coconut flakes Toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 7g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
3. 3.
   In a separate bowl, whisk together the almond flour, baking powder, and salt.
4. 4.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. 5.
   Add the eggs, one at a time, beating well after each addition.
6. 6.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
7. 7.
   Alternately add the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
8. 8.
   Fold in the shredded coconut.
9. 9.
   Pour the batter into the prepared cake pan and smooth the top.
10. 10.
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. 11.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
12. 12.
    To make the coconut ganache, heat the coconut cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy.
13. 13.
    Pour the ganache over the cooled cake, allowing it to drip down the sides.
14. 14.
    Garnish with toasted coconut flakes.
15. 15.
    Allow the ganache to set before serving.

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smooth texture in the cake.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

Tips & Tricks

• For an extra tropical touch, add a splash of rum to the coconut ganache.
• Toast the shredded coconut flakes in a dry pan over medium heat until golden brown for a more intense flavor.
• Serve the cake with a scoop of coconut or mango sorbet for a refreshing twist.

Serving advice

Serve the Tropical Coconut Caprese Cake at room temperature for the best texture and flavor. It pairs well with a dollop of whipped cream or a scoop of coconut ice cream.

Presentation advice

To enhance the presentation, dust the top of the cake with cocoa powder before adding the coconut ganache. Garnish with fresh tropical fruits such as sliced mango or passion fruit.