Classic Coconut Chiffon Cake (Printer-Friendly)
Soft chiffon layered with coconut custard, young coconut, mousse, and whipped ganache for a light, creamy dessert.
# List of Ingredients:
→ Coconut Whipped Ganache
01 -
2.8 oz white chocolate, melted
02 -
2.1 oz coconut cream
03 -
3.5 oz heavy whipping cream (35% fat)
# Preparation Steps:
01 -
Melt white chocolate gently. Whip coconut cream and heavy cream until soft peaks form, then fold in melted white chocolate until smooth and fully incorporated.
02 -
Place the vanilla chiffon cake in the mold, layer evenly with coconut custard, fresh young coconut pieces, and light coconut mousse.
03 -
Top the layered cake with the prepared coconut whipped ganache, smoothing to create an elegant finish.
04 -
Refrigerate the assembled dessert until fully set, then unmold and garnish as desired before serving.