Recipe Jane Strode

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Australian House & Garden recipe for Coconut and passionfruit layer cake

INGREDIENTS

Coconut mousse
125g caster sugar
150ml milk
7½ (about 15g) gelatine leaves, gold strength
350ml coconut cream
600ml cream, whisked to firm peaks

Coconut tuille
3⅓ cups (250g) shredded coconut
250g caster sugar
2 tbsp plain flour
6 eggwhites
40g butter, melted
1 cup passionfruit pulp (about 12 passionfruit), to serve

METHOD

1 To make coconut mousse, place caster sugar and milk in a saucepan and stir over low heat until sugar dissolves. Bring to the boil then remove from heat and set aside.

2 Soak gelatine in cold water until soft, about 5mins. Squeeze out excess water, then add to milk mixture and stir to dissolve. Transfer mixture to a large bowl. Add coconut cream to milk mixture and refrigerate. After about 1½hrs (before mixture starts to set), fold through cream one-third at a time. Return to fridge to set completely, about 3-4hrs.

3 To make tuilles, preheat oven to 150°C (130°C fan). Line a baking tray with baking paper and trace a 20cm diameter circle. Repeat 10 times. Mix all ingredients together, then spoon ⅓ cup of mixture thinly over each circle. Bake until golden, about 20mins, rotating trays after 10mins. Cool for 5mins or until crisp, then remove to a cooling rack.

4 To assemble cake, place 1 tuille on a serving plate. Cover with a thin layer of mousse (about ½ cup per layer). Repeat layering, finishing with mousse. Spoon passionfruit pulp over. Stand 30mins before slicing.