Coconut Cake Recipe by Ritz Chef Olivier Laine

The Coconut Cake Recipe by Olivier LAINE, Chef at the Ritz School

Indulge in an irresistible coconut cake created by
Olivier LAINE, trainer chef at

the Ritz Escoffier School. His recipe, made using a

48-cavity cylindrical silicone mold, offers a perfect balance of exotic, sweet, and tangy flavors.

Follow the steps shared by Olivier LAINE to impress your clients with a fresh and delicious dessert. For the best results, prepare the base recipes following the instructions, then proceed with the assembly.

 

A Biscuit with Coconut and Tonka Bean Flavors

• 3 g Icing Sugar
• 7 g Type 55 Flour
• 4 g Baking Powder
• 3 g Fine Salt
• 9 g Almond Powder
• 4 g Grated Coconut
• 25 g Unsalted Butter
• 0.2 piece Tonka Bean
• 14.7 g Inverted Sugar (Trimoline)
• 2 g Egg Whites

Method

1. Sift the icing sugar, flour, baking powder, and salt.
2. Mix all the dry ingredients in a bowl.
3. Cook the butter until browned with vanilla and tonka bean, then strain it over the inverted sugar.
4. Add the butter to the dry ingredients, then incorporate the egg whites.
5. Once the mixture is homogeneous, let it rest for at least 2 hours.
6. Bake at a temperature of 165°C.

 

A Smooth Gianduja and Passion Fruit Ganache

• 50 g Heavy Cream
• 3 g Passion Fruit Purée
• 3 g Fleur de Sel
• 7 g Gianduja

Method

1. Bring the cream, passion fruit purée, and fleur de sel to a boil, then pour in three additions over the gianduja.
2. Blend and refrigerate.

 

A Passion Fruit Jelly

• 383 g Passion Fruit Purée
• 78 g Sugar
• 7 g Agar-Agar

Method

Heat the passion fruit purée to 50°C, then add the agar-agar mixed with sugar and bring to a boil. Transfer to a container and let it cool.

Once the base preparations are made according to the instructions, it’s time to assemble the coconut cake.

 

Assembling the Cake

Once the coconut cake batter is prepared, distribute 30 g of the batter into each individual circular silicone mold, measuring 5 cm in diameter and 2 cm in height.

Cover the molds with parchment paper, then place a baking tray on top.

Bake in a convection oven for 15 minutes at 170°C.

Once out of the oven, let the cakes cool completely before unmolding them. Set them aside.

Create coconut shavings using a peeler. Using a brush, apply a thin layer of passion fruit jelly around the edges of the cakes, then roll them in previously toasted coconut.

Using a piping bag, pipe small domes of gianduja and passion fruit ganache. Pipe the passion fruit jelly onto the ganache domes.

Finally, add a few coconut shavings on top.

Store in the refrigerator at a positive temperature after placing them on a tray.

Thanks to this detailed recipe, you can now make a cake worthy of the greatest chefs and impress your guests with a dessert that is both indulgent and refined. Feel free to unleash your creativity to personalize this cake according to your preferences and the seasons.

Ingredients

Equipment and ustensils

• Silicone cylinder mould 48 cavities Ø50X20 mm – 39 ml

Recipe steps

• Coconut-Flavored Biscuit

• Gianduja and Passion Fruit Ganache

• Passion Fruit Jelly

• Assembly

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