coconut dacquoise

Follow this Coconut Dacquoise Cake recipe to make a fruity showstopper dessert full of summer flavors. Gorgeous and tasty, the cake will surely become your new favorite. Just give this recipe a go!

Coconut Dacquoise Cake Recipe

+ 4 tablespoons (88 g) almond flour

+ 2 tablespoons (88 g) coconut flour

+ 1/2 tablespoon (88 g) powdered (icing) sugar

(28 g) all-purpose flour

+ 2 tablespoons (175 g) granulated sugar

salt

+ 2 1/2 tablespoons (200 g) milk

(30 g) granulated sugar

(20 g) corn starch

+ 2 teaspoons (125 g) whipping cream

sugar

oz (400 g) fresh berries (strawberries, raspberries, blackberries, blueberries)

apricot preserves

coconut

To make the coconut dacquoise

, 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.

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.

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.

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.

This is one super impressive looking cake. It's such a show stopper that everyone has to linger their eyes on the cake for a few moments before deciding to cut the cake. And the taste is also exquisite.

Absolutely love the presentation, the piping of the cake batter is a great idea! I need a slice and to try to make it a home. I think I will love it.

I love cakes that contain almond/ coconut flour, you can really taste the difference in the texture. I cannot wait to try out your recipe.

Looks absolutely delicious. Love all the berries - can't wait to try it!

This is such a beautiful and tasty dessert.

I made this for a friend's birthday and she was so impressed and absolutely loved it. Great recipe!

Wow, what a beautiful looking cake! Perfect for summer dining, and sounds utterly delicious. I do love the fruits of summer, and they always make beautiful looking desserts.

This cake looks delicious! The process photos are very helpful and make it easy to understand how it’s made!

Such a gorgeous seasonal dessert! Can't wait to give this one a try! Thanks for the recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602989399/qzqqus68mkzxki9wgpu2.mp4

Learn about what dacquoise is and discover four crunchy dacquoise recipes on the blog.

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Coconut Dacquoise Cake Recipe

The most viewed coconut dacquoise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine