Coconut Marjolaine
Coconut Marjolaine
A recipe to celebrate women this month, the Coconut Marjolaine is inspired by Maria Orosa's Coconut Chocolate Cake.Try this recipe using these KitchenAid items:KitchenAid 21L Digital Countertop OvenKitchenAid Stand Mixers
Ingredients
Meringue Layers
- 2 ¼ cups unsweetened dried shredded coconut
- 3 tbsp white rice flour
- ⅛ tsp salt
- 1 cup sugar
- 9 pcs large egg whites
- ¾ tsp cream of tartar
Filling and Frosting
- 1 ½ + ⅔ cups heavy cream
- 340 grams 55%-60% chocolate finely chopped
- ¼ tsp salt
- 1 tbsp dark rhum
Instructions
- Preheat the KitchenAid 21L Digital Countertop Oven to 325ºF/160ºC. Line the baking pan with parchment paper.
- To make the meringue layers, in a medium bowl, mix the coconut, rice flour, salt, and 1/2 cup of the sugar. Set aside.
- Combine the egg whites with the cream of tartar in the bowl of the stand mixer.
- Beat with the whisk attachment on medium speed until soft peaks form when the whisk is lifted. On high speed, gradually beat in the remaining 1/2 cup of sugar until the egg whites are stiff but not dry.
- Pour the coconut mixture over the meringue and fold with a rubber spatula just until incorporated.
- Spread the batter evenly in the lined pan.
- Bake for 25 minutes, rotating the pan from back to front midway baking.
- To make the ganache filling and frosting, bring 1 1/2 cups of the cream to a simmer. Take the pan off the heat and stir in the chocolate until it is completely melted and smooth. Transfer 1 1/3 cups of the ganache to another bowl and stir the remaining 2/3 cup cold cream into it to make a lighter ganache. Chill the light ganache for at least 2 hours or until needed. Taste and consider adding a pinch of salt to the dark ganache. Leave it at room temperature to cool and thicken. Add the rhum. Place in chiller to cool.
- To assemble the cake, cut around the edges of the pan to detach the meringue. Carefully transfer onto a large cutting board. Using a sharp knife, cut the meringue and parchment in half crosswise, then in thirds lengthwise to make 6 layers.
- Flip one layer over and peel off the parchment. Set the layer right side up on a sheet of foil.
- If the ganache is fresh out of the chiller, beat it briefly with the mixer until it is light colored and stiff enough to hold shape for spreading.
- Spread one fifth of the ganache evenly over the layer. Place a second layer, meringue side down, on top of the the ganache and press it to level. Peel off the parchment and keep on alternating meringue and ganache, ending with a meringue layer. Wrap and refrigerate the cake until firm, at least 1 hour.
- To finish the cake, remove it from the refrigerator. Peel the parchment off the top layer. Use a sharp serrated knife and a gentle sawing motion to trim the sides of the cake evenly.
- Set the cake on a turntable. Spread the top and sides of the cake with a very thin coat of dark ganache to create a smooth surface.
- Use a spatula to transfer it to a serving dish or a covered container. The cake keeps, covered in the refrigerator, for at least 3 days. Remove the cake from the refrigerator 30 to 60 minutes before serving to soften the layers.