Hi sweet readers♥
I hope you are having an awesome summer, the weather is amazing this summer.
Summertime is when I work non stop because the light is so great, and I take advantage of that amazing light!
I am already done with some great recipes for the rest of the year and even Christmas videos for 2018 Christmas! Not bad if I say so myself!
This fall I am going to be busy with events and some great project I can tell you about later on so no time for a Summer vacation!
Today I made an Island Cake, it is a popular cake in Norway!
This cake is often on deserts table, the cake is also glutenfree.
Summertime is when I work non stop because the light is so great, and I take advantage of that amazing light!
I am already done with some great recipes for the rest of the year and even Christmas videos for 2018 Christmas! Not bad if I say so myself!
This fall I am going to be busy with events and some great project I can tell you about later on so no time for a Summer vacation!
Today I made an Island Cake, it is a popular cake in Norway!
This cake is often on deserts table, the cake is also glutenfree.
The crust is made from Coconut and chocolate, it is gooey and delicious! It is so topped with homemade vanilla cream, juicy dates and whipped cream that is flavored with vanilla.
If you don’t like dates just leave them out, but if you want a classic Islands Cake includes the dates, it is really delicious in this cake, so hope you try it.
ISLANDS CAKECOCONUT/ CHOCOLATE BUNN
- 4 egg whites, at room temperature
- 2 cups (220 gram) powdered sugar or confectioners’ sugar, divided
- 1 teaspoon vanilla bean paste or vanilla extract, optional
- 2 cups (200 gram) Coconut – shredded & desiccated
- 3 oz. (75 gram ) dark chocolate, chopped
JUICY DATES;
- 250 gram dates
- 1/3 cup ( 100 ml) water
- 1 tablespoon sugar
VANILLA FILLING;
- 1 recipe vanilla cream get the recipe →here.
TOPPING;
- 300 ml heavy cream
- 1-2 tsp. vanilla bean paste or vanilla sugar
- 3 oz ( 75 gram) dark chocolate, chopped
Before you start;
- Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice.
- This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
Directions;
- Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with parchment paper, grease the sides and set aside.
- Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. increase the speed to medium-high and beat until soft peaks form about 1 minute.
- Increase the speed to high then 1/2 of the powdered or confectioners’ sugar, one spoonful at a time.
- Beat on high speed until stiff peaks form and the meringue is glossy and thick.
- Add rest of the powdered or confectioners’ sugar, the Coconut, chopped chocolate, and vanilla.
- With a silicone spatula, fold it into the whipped meringues.
- Pour the mixture into the prepared springform pan.
- Use your spatula to spread evenly and to eliminate any air bubbles.
- Bake on the middle rack of oven for 25-30 minutes.
- Do not over bake this cake! (I bake mine 25 for minutes)
- Let cool completely.
- In the meantime make, make the vanilla cream get the recipe →here.
- Cool the vanilla cream for at least one hour.
- Place the dates, water, and sugar in a saucepan, over low-medium heat warm the dates until they are soft. about 5 minutes. Let cool!
- Take the cooled coconut – chocolate cake out of the springform and place it on a cake stand.
- Cover the top of the cake with the vanilla cream.
- Divided the juicy dates on top of the vanilla cream.
- Whip your heavy cream and vanilla fluffy.
- Place the whipped cream into a piping bag with a nozzle of your choice and pipe swirls on top of the vanilla cream/dates.
- For decoration, add some chopped dark chocolate on top.
- Serve the cake and enjoy!
Have a beautiful day you all.
Love Manuela xo
STEP BY STEP PICTURES;
