Step 1

, preheat oven to 345 F/175 C. Using an electric mixer, whisk egg whites with one pinch of salt and gradually add granulated sugar until the meringue is firm and glossy. Mix almond flour, coconut flour, sifted powdered (icing) sugar and all-purpose flour in a separate bowl. Add dry ingredients to the beaten whites and combine with a rubber spatula.

Step 2

Butter an 8 inches/20 cm round cake ring and place it on the parchment paper. Transfer the preparation in a pastry bag with Ateco plain pastry tip 809 and make a spiral at the bottom of the cake ring. Begin piping in the center and end at the edges of the ring. Pipe large balls in the direction towards the center. Bake for about 20 to 25 minutes until slightly browned.

Step 3

To make the diplomat cream, mix egg yolks with sugar and corn starch, using a hand whisk. Bring milk in a saucepan to boil, and add the boiling liquid to the egg yolks mixture continually stirring. Bring the preparation back to the pan and cook over medium heat, continuously whisking until the cream thickens. Pour the cream on a shallow plate, cover with a plastic film in contact and let it cool down. Whisk the whipping cream and mix it with the cooled cream.

Step 4

To assemble the coconut dacquoise, sprinkle the cake with powdered (icing) sugar. Using a pastry bag with the same plain tip, push the diplomat cream in a spiral on top of the dacquoise. Arrange red fruit on top of the cream and sprinkle with powdered (icing) sugar. With a silicone brush, apply the apricot preserves all around the cake base and sprinkle with the shredded coconut.