Amazing cake with coconut and white chocolate

Coconut lovers never have enough recipes in which its special and aromatic taste reigns. Today we bring you a recipe for delicious cocoa slices with a soft biscuit and a great cream of coconut and white chocolate that will surely delight you.

Biscuit ingredients:

• 3 medium-sized eggs
• 150 grams of flour
• 100 grams of powdered sugar
• 100 grams of room temperature butter
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder

Ingredients for coconut and white chocolate cream:

• 400 grams of white chocolate
• 300 ml of sweet ganache cream
• 100 grams of finely ground coconut
• 100 ml of sweet cream

Ingredients for the ganache:

• 100 grams of dark chocolate
• 100 ml of sweet cream

Cake preparation:

1. Mix flour, cocoa, and baking powder in one bowl. In another bowl, add sugar and butter at room temperature and mix until smooth. Then add one egg at a time and mix well after each egg until it combines with the rest of the mixture. Finally, add the mixture of flour, cocoa, and baking powder and combine everything by hand with a spatula, whisk, or cooker.

2. Spread the mixture on a baking sheet previously greased with butter and sprinkle with crispy flour and place in an oven preheated to 180 degrees Celsius. Bake for about 20-25 minutes, depending on the strength of the oven, or until the edges of the biscuit separate. Test whether the biscuit is baked by inserting a toothpick in the middle - if there is no wet dough left on it, the biscuit is baked.

3. While the biscuit is cooling, prepare the white chocolate ganache. Tear it into cubes and place it in a bowl, and heat 300 ml of sweet cream to boiling. Pour it over the chocolate, let it stand for five minutes, and then stir until you get a smooth and shiny mixture. When the ganache has cooled, add the coconut and finally whip the whipped cream into 100 ml of sweet cream and mix it lightly into the rest of the mixture.

4. Prepare the dark chocolate ganache in the same way as the white one. Grate the chocolate and pour over it with 100 ml of sweet cream heated to boiling. Let stand for five minutes, stir until you get a shiny mixture, and let it cool a bit and harden. Meanwhile, spread the white chocolate and coconut cream on the cooled biscuit. Then pour the dark chocolate ganache over it. The cake is then placed in the refrigerator for a few hours.