Shared by Natasha Pickowicz
Shared by Natasha Pickowicz
Coconut Macaroon Layer Cake
Yield: 10 - 12 servings
Coconut Macaroon Layer Cake
Yield: 10 - 12 servingsThis recipe was shared by Natasha Pickowicz. Read more about her family in "Finding Freedom at a Soviet Seder Table."
Ingredients
For the Coconut Macaroon Layer:
- 4 eggs, room temperature
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 3 ½ cups shredded unsweetened coconut
For the walnut dacquoise layer:
- 1 cup walnuts
- 2 ¼ cups almond flour
- 1 ½ cups confectioners sugar
- ¼ teaspoon kosher salt
- 9 egg whites
- ⅓ cup granulated sugar
For the chocolate ganache:
- 4 oz. bittersweet chocolate, roughly chopped
- ⅓ cup heavy cream or pareve option: ⅓ cup water
For the coconut whipped cream:
- 3 cups heavy cream or pareve option: 3 cups coconut cream* (from 3 - 13.5 oz cans)
- 1 - 13.5 oz. can coconut cream* (for pareve option omit)
- Pinch of salt
*Note: The coconut cream as it is referred to in this recipe is the thick, white coconut fat that will separate from the liquid portion inside the can when chilled. Refrigerate the cans of coconut cream for at least 30 minutes before harvesting the cream layer from each can.
For garnish:
- Candied cherries, optional
Special equipment:
- 2 - half sheet trays
- 8” cake ring
Preparation
Step 1
Preheat the oven to 350°F. Line two half sheet trays with parchment paper and grease with cooking spray.
Step 2
Make the coconut macaroon layer: Place the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until light, fluffy and doubled in volume, about 5-10 minutes. Gently fold in the shredded coconut.
Step 3
Spread the mixture onto one of the prepared sheet pans in a smooth, even layer.
Step 4
Bake for 15-20 minutes, until the layer is set and the top is lightly golden. Set aside to cool.
Step 5
While your coconut layer bakes, make the walnut dacquoise layer: Toast the walnuts in your preheated oven on a baking sheet or in a skillet over medium heat until fragrant and just beginning to darken. This can take anywhere from 5-10 minutes depending on your method. Nuts go from toasted to burnt very quickly so keep an eye on them!
Step 6
Once cool enough to handle, place walnuts in the bowl of a food processor and pulse 10-15 times until finely chopped.
Step 7
In a large bowl, whisk the walnuts, almond flour, confectioners sugar, and salt together.
Step 8
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until foamy, then slowly add the granulated sugar in a steady stream, continuing to beat until medium-firm peaks form.
Step 9
Gently fold the beaten egg whites into the almond flour and walnut mixture. The mixture will loosen up quite a bit, that’s normal!
Step 10
Spread the mixture into the second prepared sheet pan in a smooth, even layer.
Step 11
Bake for 20-25 minutes until the layer is set and top is just beginning to take on some color. Set aside to cool.
Step 12
Make the ganache: Place the chocolate in a medium bowl. Bring the cream (or water) to a simmer, pour over the chocolate and let sit until the chocolate begins to melt and soften. Whisk vigorously until smooth and even.
Step 13
Once the cake layers have cooled. Use a cake round to cut out 2-8” circles from the coconut macaroon layer and 2-8” circles from the walnut dacquoise layer. There will be scraps! Enjoy them while you finish making the cake!
Step 14
Spread a thin layer of chocolate ganache over the top of each of the coconut macaroon cake circles and place in the fridge to set, about 15 minutes.
Step 15
While your ganache sets, make the coconut whipped cream: Place the bowl of your stand mixer in the freezer to chill for at least 15 minutes before whipping your cream. Harvest the thick, white coconut fat that will have separated from the liquid, from the can(s) of coconut cream. Allow to come to room temperature and soften a bit before using.
Step 16
Place the heavy cream in the bowl of your stand mixer with a pinch of salt and whip until stiff peaks form. Pareve option: Place the softened coconut fat into the bowl of a stand mixer along with ¼ cup of confectioners sugar and a pinch of salt. Whip until stiff peaks form.
Step 17
Whisk the coconut fat until smooth and gently fold into the whipped cream (omit this step for pareve option).
Step 18
To assemble: Place a chocolate coconut macaroon layer on a platter or serving plate. Spread a thick layer (about 1 cup) of whipped cream evenly over top. The whipped cream layer should be about the same thickness as the chocolate coconut layer. Place a layer of walnut dacquoise on top of the whipped cream. Spread another layer of whipped cream over top. Add the final layer of chocolate coconut macaroon. Add another layer of whipped cream. Add the final layer of walnut dacquoise. Ice the sides and top of the cake with the remaining whipped cream.
Step 19
Chill for 2 hours hours or up to overnight before serving. Garnish with boozy, candied cherries or enjoy as is!
This sophisticated show-stopping cake takes a page from the classic Passover coconut macaroons and layers in a walnut meringue and dark chocolate ganache. It all comes together under a blanket of whipped cream. To make it pareve (free of meat or dairy), you can replace the cream with coconut cream, which plays up the flavors of macaroons.
