 | Coconut CakeYield: One 9x13-inch cake Pastry Chef Bo Durham of Mindy’s Bakery | Chicago, IL |
I just got back from Mexico and fell in love with tres leches cake all over again. I also fell in love with all the jelly candies and confections they have. I thought this would be a fun way to combine all of those sweets into one delicious treat—light, fruity, decadent, and refreshing. Perfect Purée simplifies the process of having to source and process these amazing tropical fruits and flavors. Enjoy!
Ingredients for Coconut Cake:
• 360 g. cake flour
• 8 g. baking powder
• 5 g. kosher salt
• ½ tsp. baking soda
• 226 g. butter
• 350 g. sugar
• 57 g. oil
• 5 egg yolks
• 2 whole eggs
• 5 g. vanilla paste
• 120 g. buttermilk
• 130 g. The Perfect Purée Coconut Puree, thawed
Ingredients for Cake Soak:
• 114 g. buttermilk
• 200 g. sweetened condensed milk
• 114 g. The Perfect Purée Coconut Puree, thawed
• 50 g. dark rum
• 4 g. kosher salt
• 3 g. vanilla paste
Ingredients for Tropical Jello:
• 112 g. The Perfect Purée Tamarind Puree, thawed
• 112 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 112 g. The Perfect Purée Pink Guava Puree, thawed
• 200 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 8 gelatin sheets
• 4 g. kosher salt
• 8 g. vanilla paste
Ingredients for Whipped Ganache:
• 454 g. heavy cream
• 228 g. white chocolate
• 2 g. kosher salt
• 4 g. vanilla paste
• 100 g. The Perfect Purée Passion Fruit Concentrate, thawed
Ingredients for Dried Fruit Chocolate Bark:
• 228 g. white chocolate
• 50 g. Tastecraft Pineapple Pieces
• 50 g. Tastecraft Dragon Fruit Crumble
• 50 g. Tastecraft Whole Raspberries
Method for Coconut Cake:
Preheat the oven to 350°F. Butter and line a 9×13-inch pan with parchment. In one bowl, combine flour, baking powder, salt, and baking soda. In a second bowl, whisk together eggs, yolks, and vanilla. In a third bowl, combine buttermilk and Perfect Purée Coconut Puree. In a mixer fitted with a paddle attachment, cream butter, sugar, and oil on medium speed until light and fluffy. Add the egg mixture in stages, beating until pale. Scrape the bowl, then alternate adding the dry ingredients and liquid mixture until fully combined. Pour into the prepared pan and bake for 40–50 minutes, or until a tester comes out clean. Cool slightly, then poke the surface with a fork to help absorb the soak.
Method for Cake Soak:
Whisk together all ingredients. While the cake is still warm, pour half the soak evenly over the surface. Allow it to absorb, then add the remaining half. Chill the soaked cake until cold.
Method for Tropical Jello:
Bloom gelatin sheets in cold water and set aside. In a saucepan, combine all other ingredients and bring to a boil. Remove from heat, whisk in gelatin to dissolve, and pour evenly over the chilled, soaked cake. Refrigerate until fully set.
Method for Whipped Ganache:
Melt white chocolate over a double boiler. Whisk in cold cream until smooth, then add salt, vanilla paste, and Perfect Purée Passion Fruit Concentrate. Chill completely, then whip in a stand mixer until medium-firm peaks form—avoid overwhipping. Spread over the set jello layer and use the back of a spoon or spatula to create soft waves. Chill overnight to set.
Method for Dried Fruit Chocolate Bark:
Line the back of a half sheet pan with parchment. Temper white chocolate and spread into an even layer. Sprinkle crushed dried pineapple, dragon fruit, and raspberry over the surface. Chill until set, then break into shards.
To Assemble and Serve:
Remove the chilled cake from the refrigerator and portion as desired. Garnish each slice with pieces of Dried Fruit Chocolate Bark. For added texture, scatter extra shards across the top of the cake before slicing. Serve cold for the best texture and contrast between the creamy ganache, tropical jello, and moist coconut-soaked sponge.