Home Recipes Coconut cubes with fruit – simple, delicate and very tasty

Coconut cubes with fruit – simple, delicate and very tasty

Step by step we present you a great recipe for coconut cubes with fruit that you can prepare in a few minutes. Whether you enjoy your afternoon coffee alone or invite friends over, everyone will appreciate the sweet spot in this tasty dessert.

kokosové kostky s ovocem – jednoduchý, jemný a velmi chutný

Recipe for coconut cubes with fruit:

What we will need:

For the sponge:

  • 5 eggs
  • 0,5 cup sugar
  • 3/4 cup wheat flour
  • 1/4 cup potato flour
  • 2 tablespoons dark cocoa
  • 1 teaspoon baking powder

For the cream:

  • 500 g mascarpone cheese
  • 250 ml 30% cream
  • 150 g grated coconut
  • 2-3 tablespoons sugar
  • 100 g white chocolate
  • 50 g butter
  • 2 glasses of cherry / blackcurrant jam (or as desired)
  • 1 packet of elongated biscuits

How we will proceed:

1. Start by mixing the egg whites, gradually adding the sugar and beating until stiff peaks form.

2. Add 1 egg yolk at a time, mixing briefly after each addition just to combine the ingredients.

3. Gently fold in the sifted flour, cocoa, and baking powder using a spoon or spatula.

4. Pour the batter into a baking tray lined with baking paper, smooth it out, and bake in an oven preheated to 180 degrees C for about 20 minutes, or until a skewer inserted into the center comes out clean.

5. In a saucepan, melt the butter with 100ml of cream over low heat until completely melted.

6. Turn off the heat, add the coconut flakes, and mix thoroughly. Allow the mixture to cool.

7. Whip the remaining cream with sugar until it is almost stiff.

8. Add the mascarpone and mix briefly, just until the ingredients are combined.

9. Toward the end, fold in the cooled coconut mixture.

10. Once the sponge is completely cooled, cut it horizontally into two layers. Place the bottom layer back in the baking tray lined with baking paper. Optionally, line the sides of the tray with non-slip foil.

11. Spread a thin layer of jam over the sponge, then cover with a layer of elongated biscuits.

12. Spread 2/3 of the coconut cream over the biscuits and smooth it out.

13. Place the second sponge layer on top, press down slightly, and spread with another layer of jam.

14. Cover with the remaining coconut cream. Refrigerate the cake, preferably overnight, before serving.

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