Coconut Chocolate Truffle Sheet Cake

Fans of coconut, pina colada, bounty and exceptionally good cake watch out. Here comes an awesome recipe! There are cakes that are simply different, incomparable. These coconut truffle sheet cake are definitely one of them. A moist chocolate-almond base on a coconut mousse so fluffy and airy, it literally melts in your mouth. And the whole thing topped with an aromatic rum truffle ganache. It almost has a Caribbean flair. Hardly any cake deserves the title “worth the effort” more than these coconut truffle sheet cake.

 

Coconut Truffle Sheet Cake

 

Ingredients for the brownie base:

• 100 g butter
• 120 g dark chocolate coating
• 160 g brown sugar
• 250 g grated almonds
• 20 g cornstarch
• 20 g cocoa
• 5 egg whites (approx. 30 g each)
• 3 eggs (size L)

Ingredients for the coconut mousse:

• 800 g canned coconut milk (only the solid part)
• 250 g powdered sugar
• 30 g white rum
• 12 sheets of gelatine
• 600 g cream

Ingredients for the truffle ganache:

• 200 g cream
• 160 g butter
• 640 g milk chocolate coating
• 30 g rum

Instruction for the coconut truffle cake base:
Preheat the oven to 175°C top/bottom heat.
Melt the butter with the chocolate coating.
Then add all the ingredients and mix.
Place the dough on a baking tray with a baking frame (the frame is important in this case!) and bake for 30 minutes.

Instruction for the coconut mousse:
Open a can of coconut milk and skim off only the solid part that has settled on top. Do not add the coconut water.
Add the powdered sugar and the rum and mix everything briefly until a creamy, lump-free mass is formed.
Soak the gelatin in cold water for 15 minutes, then squeeze it out and warm it in a saucepan until it dissolves.
Stir in some of the coconut mixture and then add the gelatin mixture to the rest and stir.
Now whip the cream until stiff and fold it into the coconut mixture by hand.
Spread the coconut mousse on the brownie base and smooth it out.
Chill the coconut mousse for at least 6 hours.

Instruction for the truffle ganache for the coconut truffle slices:
Put all ingredients for the truffle ganache in a saucepan and heat over medium heat (not too hot!) until a creamy, viscous cream is formed.
Allow this to cool slightly and then pour onto the coconut mousse.
Allow everything to cool and set for another 20 minutes.
Cut the sheet cake into slices and the coconut truffle slices are ready.

Admittedly, these coconut truffle slices fall more into the cake category than sheet cake. And they do take a bit of time to make. But the result rewards you with complete indulgence! Be sure to bake, you will not regret it!

 

 

 

 

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