Coconut Cake

Directions

1. Preheat the oven to 180°C (350°F) and butter two 18 cm (7 inch) spring form tins. Line the bases with baking paper. Beat the egg whites and salt until stiff. Whisk the egg yolks, sugar and vanilla sugar until thick and creamy. Combine the flour and cornflour. Quickly stir into the egg yolk mixture in three batches, alternating with half of the beaten egg whites. Gently fold in the remaining egg whites. Divide the batter between the tins and smooth the tops. Bake for about 25 minutes. Remove from the oven and set aside to cool before removing the cakes from the tins. Leave to cool completely.For the cream filling, heat the coconut milk and desiccated coconut over low heat. Simmer to reduce for about 30 minutes, stirring occasionally, until the mixture takes on a thick porridge consistency. Meanwhile, chop the white chocolate. Remove the saucepan from the heat and gradually add the chocolate, orange juice and orange zest. Stir to melt the chocolate. Refrigerate the mixture for 20 minutes. Whisk the mascarpone and quark until creamy. Mix in the icing sugar. Stir in the coconut mixture and refrigerate for at least 1 hour until the cream has firmed up.Halve the sponge cakes horizontally. Place one sponge base onto a serving plate, cut side up. Spread with Grandma Hoerner’s Seedless Raspberry Preserves. Follow with just under a quarter of the coconut cream mixture. Spread the cut side of the second sponge base with jam and gently place on top of the cream, jam side down. Spread the top with raspberry jam and just under another quarter of the coconut cream mixture. Repeat with the remaining two sponge bases. Spread the remaining coconut cream on top of the cake and around the sides, Decorate with flaked coconut and garnish with fresh raspberries.