This breathtaking dessert combines the delicate crunch of honey-infused layers with a velvety white chocolate and coconut cream that melts in your mouth. Topped with toasted hazelnuts and coconut truffles, it is the ultimate showstopper for any celebration.
What You’ll Need
For the Crispy Layers:
450g All-purpose flour
150g Sugar
100g Unsalted butter
2 Large eggs
3 Tablespoons Honey
1 Teaspoon Baking soda
A pinch of salt
For the White Velvet Cream:
700ml Whole milk
200g White chocolate (chopped)
200g Unsalted butter (room temperature)
150g Powdered sugar
60g Cornstarch
100ml Heavy whipping cream
1 Teaspoon Vanilla extract
50g Shredded coconut
For the Topping:
50g Shredded coconut (for coating the sides)
10-12 Whole toasted hazelnuts
4-5 Coconut truffles (Raffaello style)
How to Make It
Step 1: Prepare the Dough
In a heat-proof bowl over a pot of simmering water, combine the butter, sugar, honey, and a pinch of salt. Stir until melted and smooth. Add the baking soda—the mixture will foam up slightly. Remove from heat and let it cool for 5 minutes. Whisk in the eggs, then gradually incorporate the flour until a soft, non-sticky dough forms.
Step 2: Bake the Layers
Divide the dough into 10 equal pieces. On a sheet of parchment paper, roll each piece into a very thin circle (about 20cm). Use a plate or a cake ring to trim the edges so they are perfectly round. Prick the surface with a fork. Bake each layer at 180°C for about 4-5 minutes until lightly golden. Let them cool completely on a flat surface.
Step 3: Cook the Pastry Cream
In a saucepan, whisk the milk and cornstarch until smooth. Cook over medium heat, stirring constantly until the mixture thickens into a pudding. Remove from heat and stir in the white chocolate until melted. Cover the surface with plastic wrap and let it cool to room temperature.
Step 4: Whip the Frosting
In a large bowl, beat the room-temperature butter with the powdered sugar and vanilla until fluffy. Gradually add the cooled custard one spoonful at a time, beating well after each addition. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the custard along with the shredded coconut.
Step 5: Assemble the Masterpiece
Place a small dollop of cream on your serving plate to secure the first layer. Place a biscuit layer down and spread a thin, even coating of cream over it. Repeat this process until all 10 layers are stacked. Cover the top and the sides of the cake with the remaining cream.
Step 6: Decorate and Chill
Press shredded coconut onto the sides of the cake. On the top, arrange the coconut truffles and toasted hazelnuts in a decorative pattern as seen in the image.
The most important part: This cake needs time to soften. Place it in the refrigerator for at least 12 hours (ideally overnight). The crispy layers will absorb the moisture from the cream, turning into a soft, melt-in-your-mouth delight.
