Chocolate Coconnetta Parfait Cake Recipe

  • 1

    For the crumb, preheat the oven to 180°C with a fan. Sift the flour and cocoa into a bowl; add sugar, coconut, and melted butter to form a dough. Spread the dough thinly on the tray lined with baking paper. Bake until crisp (15 minutes); cool on the tray, then crumble into pieces.

  • two

    For the chocolate layers, line 2 large trays with parchment paper. Melt the chocolate and oil in a heatproof bowl over boiling water. Divide the chocolate mixture among trays and, using a slanted spatula, spread the chocolate into thin layers. Refrigerate until set (15 minutes). Cut the chocolate layers into five 11cm x 25cm rectangles.

  • 3

    For the praline, line a large tray with baking paper. Spread macadamias, coconut and ¼ teaspoon flaked sea salt on the tray. Stir the sugar and 2 tablespoons of water in a saucepan over medium heat until the sugar dissolves. Increase heat to high and simmer, without stirring, until deep amber caramel (8 minutes). Remove from heat; Pour over macadamia mixture, tilting pan slightly so caramel coats nuts. Let cool (30 minutes), then break and chop into small pieces.

  • 4

    For the parfait, beat the cream in the bowl of an electric mixer until slightly thickened. Open the cold coconut milk and scoop out about 200g of coconut cream, discarding the clear liquid underneath. Add the coconut cream to the cream in the bowl and continue to beat until soft peaks; refrigerate until required. In a clean bowl, beat the egg whites on high speed. Gradually add the powdered sugar and beat until thick and glossy and the sugar dissolves. Fold meringue into whipped cream; Refrigerate until ready to use.

  • 5

    To assemble the coconnetta, line a 7cm deep, 11cm x 25cm loaf pan with baking paper, extending it 5cm above the edges. Spread 1 cup of the parfait mix on the bottom of the tin, smoothing it out with a spatula. Top with 2 tablespoons of the praline, followed by a sheet of chocolate. Repeat the layers four more times to create five total layers, ending with a parfait layer.

  • 6

    Combine 1 cup of chocolate crumb with coconut oil to form a paste; Pour over last layer of parfait, pushing down gently; freeze overnight or until firm.

  • 7

    Beat heavy cream and icing sugar until stiff peaks form.

  • 8

    To decorate, unmold the coconnetta on a serving plate. Using a spatula, spread a thin layer of whipped cream over the entire cake. Press ¾ cup of the shredded coconut into the sides and ends. Transfer the remaining cream to a piping bag fitted with a 3cm basket weave tip. Place a wavy pattern on each side of the top of the cake, leaving a small gap in the center. Combine remaining crumb, 2 tablespoons praline, and ¼ cup shredded coconut. Fill center with coconut praline mixture. Freeze for another 3 to 4 hours or until set before serving.

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