Ingredients:

For the Coconut Meringue:

• 3 egg whites
• 210 g sugar (1 cup)
• 180 g grated coconut (2 cups)

For the Chocolate Cake:

• 200 g chocolate (7 oz)
• 250 g butter (8.8 oz)
• 140 g butter (5 oz)
• 1 egg yolk
• 70 g powdered sugar (1/2 cup)
• 230 g all-purpose flour (8.1 oz)

For the Ganache & Filling:

• 50 g strawberry jam (1/4 cup)
• 200 g chocolate (7 oz)
• 100 g butter (3.5 oz)

Steps:

Step 1: Prepare the Coconut Meringue

1. Mix egg whites and sugar: In a bowl, combine the 3 egg whites and 210g of sugar. Place the bowl over a double boiler and stir continuously until the sugar dissolves completely and the mixture thickens and pasteurizes. This should take about 10-15 minutes. Keep stirring to avoid the egg whites cooking too fast.
2. Add grated coconut: Once the sugar has dissolved and the egg whites are thick and glossy, fold in the 180g of grated coconut. Stir gently until well combined.

Step 2: Bake the Coconut Meringue

1. Preheat the oven: Preheat your oven to 160°C (320°F).
2. Bake the coconut mixture: Place the coconut mixture onto a lined baking sheet in a circular shape, creating a base for the cake. Bake for about 10 minutes, then reduce the heat to 50°C (122°F), leaving the oven door slightly ajar, and continue baking for another 10 minutes. This will help the meringue firm up and achieve a light, crispy texture.

Step 3: Prepare the Chocolate Cake

1. Melt the chocolate: In a heatproof bowl, melt 200g of chocolate over a double boiler. Stir occasionally to prevent it from burning. Once melted, set the chocolate aside to cool briefly.
2. Cream the butter and sugar: In a separate bowl, cream together 250g butter and 140g butter until smooth and fluffy. Add 1 egg yolk and 70g powdered sugar and beat until the mixture becomes light and creamy.
3. Add the flour: Gradually add 230g of all-purpose flour to the butter mixture. Mix until the dough comes together and is smooth.
4. Combine chocolate and butter mixture: Once the melted chocolate has cooled slightly, fold it into the butter and flour mixture, ensuring it’s evenly distributed.

Step 4: Bake the Chocolate Cake

1. Preheat the oven: Preheat your oven to 180°C (356°F).
2. Bake the cake: Pour the cake batter into a greased and floured cake pan. Bake for 7 minutes or until a toothpick inserted into the center comes out clean.

Step 5: Prepare the Ganache and Assemble

1. Make the chocolate ganache: In a heatproof bowl, combine 200g of chocolate and 100g of butter. Melt them together over a double boiler until smooth and glossy.
2. Add strawberry jam: Once the ganache is fully melted and smooth, add 50g of strawberry jam and mix until incorporated.
3. Assemble the cake: Once the cake layers are baked and cooled, layer them with the coconut meringue and ganache. You can use some of the ganache as a filling and cover the top with the rest.

Step 6: Chill and Set

1. Chill the cake: Once assembled, place the cake in the refrigerator to allow the chocolate ganache to set and firm up.
2. Serve: Once the ganache is set and the cake has chilled, it’s ready to be sliced and served. Garnish with a dusting of coconut or fresh strawberries for an extra touch of elegance.

Prep Time: 1 hour

Cooking Time: 30 minutes

Total Time: 1.5 hours (plus chilling time)

Servings: 8-10

KCAL per serving: Approx. 350-400 calories (depending on portion size)

Explanation of the Recipe: Why It’s Timeless

This Chocolate Coconut Layer Cake combines rich, indulgent chocolate with the lightness of coconut meringue, making it a perfect balance of textures and flavors. The combination of moist, velvety chocolate cake, airy coconut, and smooth ganache gives this dessert a timeless appeal. It’s sophisticated yet simple enough to be made at home, offering a delicious dessert that can be enjoyed year-round for any occasion. From birthdays to holidays to an elegant afternoon tea, this cake never fails to make an impression.

Nutrition Facts (approximate per serving):

• Calories: 350-400 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 20g
• Saturated Fat: 10g
• Fiber: 3g
• Sugars: 25g

FAQ:

1. Can I make this cake ahead of time? Yes! You can make the cake layers and meringue ahead of time and store them in the refrigerator for up to 2 days. Simply assemble the cake the day you plan to serve it.
2. Can I substitute the coconut in the meringue? While the coconut provides a unique flavor and texture, you can substitute it with chopped nuts, such as almonds or hazelnuts, for a different twist.
3. Can I use a different type of chocolate for the ganache? Absolutely! Feel free to experiment with different types of chocolate, such as milk or dark chocolate, depending on your preference.

Tips on How to Make:

1. Ensure the egg whites are fully pasteurized: When making the meringue, be sure to stir continuously over the double boiler to prevent the eggs from scrambling.
2. Let the chocolate cool slightly: Allow the melted chocolate to cool briefly before adding it to the butter mixture to avoid melting the butter and making the cake batter too runny.
3. Use room temperature ingredients: Make sure the butter and eggs are at room temperature to ensure a smooth and well-incorporated batter.

Storage Tips:

Store the assembled cake in the refrigerator, as the ganache and meringue need to remain firm. It should last for up to 3 days, although the cake is best when served fresh. If storing leftover slices, make sure to cover them tightly with plastic wrap or place them in an airtight container.

Conclusion:

This Chocolate Coconut Layer Cake is the perfect dessert for any special occasion, combining rich chocolate and airy coconut in an irresistible way. The intricate layers of flavor, from the moist cake to the crunchy meringue, topped with silky ganache, make this dessert an indulgent treat that never goes out of style. Whether for a birthday, holiday, or simply a weekend indulgence, this cake will impress your guests and satisfy your sweet cravings every time.