Dive into the indulgence of the Coconut Bliss Cake, a unique take on the classic tres leches cake, but with a coconut twist. This unforgettable dessert combines a light, airy sponge with a creamy coconut soak, topped with a luscious coconut chantilly cream and a silky meringue. It’s a coconut lover’s dream, offering a rich, moist cake without the use of evaporated milk, making every bite a luxurious experience.
Why You’ll Love This: The Coconut Bliss Cake stands out for its exquisite blend of textures and flavors. The sponge cake absorbs the coconut-infused milk mixture, creating a moist, flavorful base that perfectly complements the lightness of the chantilly and the smoothness of the meringue. The addition of coconut essence and optional coconut liquor elevates the tropical taste, making this dessert not just a treat for the palate but a sensory delight.
Perfect Occasion: This cake is a showstopper, ideal for special occasions like birthdays, holidays, or any celebration that calls for something extraordinary. Its elegant appearance and sophisticated flavor profile make it a perfect dessert for impressing guests or treating yourself to a decadent experience. It’s also a wonderful alternative to traditional holiday desserts, offering a refreshing twist on familiar flavors.
Decoration Tips: For a stunning presentation, garnish the cake with toasted coconut flakes, offering a contrast in texture and a beautiful visual appeal. Fresh tropical fruits like pineapple or mango slices can add a pop of color and enhance the coconut theme. For an extra special touch, drizzle the top with a thin glaze or decorate with edible flowers to create a dessert that’s as beautiful as it is delicious.
Sponge Cake:
- 6 eggs
- 180g sugar
- 180g ultra-fine flour
- 1 tbsp vanilla extract
To Soak the Cake:
- 300g condensed milk
- 200ml creamy coconut milk
- Optional: 1/4 cup of rum
Coconut Chantilly Cream:
- 300ml cream
- 2 tbsp powdered sugar
- 50g desiccated coconut
- 1 tbsp coconut essence or coconut liquor (optional)
Meringue:
- 150g sugar
- 80cc water
- 3 egg whites
Instructions:
- Preheat the oven to 180°C (356°F). Grease and flour a 20x30cm or 24cm diameter mold.
- Beat eggs, sugar, and vanilla to ribbon stage, then fold in sifted flour.
- Bake for 30-35 minutes. While warm, trim the edges for better soaking.
- For the soak, heat condensed milk and coconut milk (and rum if using) until boiling. Soak the hot sponge with this mixture. Cool in the fridge.
- For the chantilly, whip cream and sugar to peaks, then fold in coconut and essence. Spread over the cooled cake.
- Prepare the meringue by cooking sugar and water to 119°C (246°F) to make a syrup. Whip egg whites to stiff peaks, then gradually add the syrup, continuing to beat until cool.
- Decorate the cake with meringue and optional toasted coconut flakes.
This Coconut Bliss Cake is more than just a dessert; it’s an experience that celebrates the rich, tropical flavors of coconut in every layer. Enjoy the harmony of moist cake, creamy topping, and delicate meringue in each bite. Enjoy!
