Coconut truffle gateaux

Serves 10

Sponge
180g Kerrygold butter
380g caster sugar
200g egg white
300ml coconut milk
1 tsp coconut essence (optional)
275g plain odlums flour
50g cornflour
pinch salt
60g desiccated coconut
1 tbsp baking powder
Desiccated / shaved coconut to garnish

Vanilla buttercream
500g Kerrygold butter
500g icing sugar
1 tsp vanilla extract
2 drops coconut essence (optional)

Coconut truffles
150g white chocolate
10g Kerrygold butter
30ml single cream
50g desiccated coconut

Method
For the white chocolate truffles, place the white chocolate, cream and butter in a bowl set over a saucepan of gently simmering water, stir until the chocolate is melted and all is combines. Place this mix in the fridge for one hour. Once set divide the mix in ten and roll into truffles and toss in the desiccated coconut and return to the fridge until needed.

For the cake, grease and line 2 x 7.5” round loose bottom cake tins with parchment paper.
In a mixing bowl, beat the butter and sugar until pale in colour.
Combine the flour, cornflour, salt, desiccated coconut and baking powder in another bowl.
Mix the egg white, coconut milk & coconut essence.
Add the dry ingredients to the butter and sugar and mix.
Finally add the wet ingredients and mix until smooth.
Divide this batter between the two tins and place in the center of a preheated oven set at 160C/ 140C Fan/ Gas3.
Bake for 45-50 minutes or until golden brown and a knife inserted comes out clean.
Remove from the oven allow to rest in the tins for 5 minutes before removing the sponges to cool on a wire rack.

For the buttercream, simply whisk the room temperature butter, icing sugar, vanilla and coconut essence in a bowl until pale and creamy. Set aside.
Assembly
Cut the cooled sponges horizontally through the center, leaving you with four layers.
Sandwich each layer with a spoon of the buttercream and use the remaining buttercream to cover the outside. While the buttercream is still soft, cover the outside and top with the desiccated / shaved coconut.
Place in the fridge to firm up. When serving place the truffles on top and simply enjoy!

TOP TIP: The sponges and truffles can be made up to 3 weeks in advance and frozen. Take them out of the freezer a few hours before you plan to assemble & decorate

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