125 grams butter, melted
2 large eggs, size 7
¾ cup milk
1 teaspoon vanilla extract
1 cup plain flour
½ cup caster sugar
½ cup desiccated coconut
¼ cup ground almonds
1¼ teaspoons baking powder
¾ cup cream
200 grams dark chocolate, chopped 70% cocoa
1 teaspoon grapeseed oil
1 cup shredded coconut, toasted
250 grams mascarpone
½ cup thick, dark berry jam
Grease 9, ½ cup capacity cake tins. Preheat the oven to 160°C.
Whisk the butter, eggs, milk and vanilla together. Combine the dry ingredients together in a large bowl and whisk in the milk mixture, ensuring there are no hidden pockets of flour in the batter.
Divide evenly between the tins and bake for about 25 minutes or until firm and a skewer inserted into the centre comes out clean.
Leave for 15 minutes then turn out onto a cooling rack and cool completely. The cakes can be made 2 days ahead of assembly. Store in an airtight container.
To assemble: Place one cake on a large palate knife or fish slice. Spoon a good dollop of ganache on top then spread evenly all over the cake (not the base). Hold over the bowl of toasted coconut and sprinkle evenly until well covered.
Use a knife to slide it off onto a cooling rack. When all the cakes are coated place the cooling rack in the fridge until the chocolate has set.
Working with one cake at a time, slice off the top third and spread the base thickly with jam then a good spoonful of cream. Replace the tops and sprinkle with crushed freeze-dried strawberries or raspberries if desired. Makes 9.
Chocolate Ganache: Heat the cream in a small saucepan to just below the boil. Take off the heat and add the chocolate. Leave for 1 minute, add the oil then whisk until smooth. Cool until it’s thickened to a spreadable consistency.