Name: Lychee white strawberry coconut Charlotte
Yield: 12 servings

Directions

Prep. time

1h 20m

Coconut pound cake
- 135 g pastry flour
- 135 g white sugar
- 100 g eggs (2)
- 100 g coconut milk
- 65 g coconut or sunflower oil
- 35 g shredded coconut
- 4 g baking powder
- 2 g salt
- Start by beating the eggs with the sugar for about 6-8 minutes until the mixture doubles in volume.
- Then add the oil and milk and mix until well blended.
- Sieve the flour and the baking powder and add it to the previous mixture together with the salt using a rubber spatula.
- Finally, add the shredded coconut and mix.
- Pour the mixture into two circular moulds 24 cm in diameter and bake at 170º C for 15 minutes. If you do not have two moulds of the same size, you can bake half of the mixture first and then the other half.
Ladyfingers
- 110 g vanilla or white sugar
- 100 g egg whites (3)
- 100 g all purpose flour
- 60 g egg yolks (4)
- 5 g lemon juice
- 2 g salt
- In a bowl, start by beating the egg whites, lemon juice and salt at medium speed. When it starts to foam, add the sugar a little at a time and increase the speed until you get a firm meringue.
- Next, add the egg yolks and beat until just combined.
- Then, sift the flour in two times over the mixture and fold it in with a rubber spatula in an encircling motion.
- On a sheet of baking paper, draw two 40cm x 9cm rectangles with a pencil and place it on a baking tray, turning it upside down. Transfer the mixture into a piping bag with a flat 1 cm diameter nozzle and place 9 cm high sticks of dough inside the rectangles, next to each other.
- Finally, bake in the oven at 180° C for 15 minutes.
- Leave to cool on a wire rack at room temperature and set aside until ready to use.
White strawberry lychee insert
- 300 g fresh white strawberries
- 200 g lychees in syrup
- 50 g strawberry jam
- Start by washing and discarding the leaves of the strawberries.
- Then, put 100 g of strawberries in a glass together with the strawberry jam and blend until smooth.
- Next, cut the rest of the strawberries and the lychees into 5 mm cubes and add them to the previous mixture.
- Stir well so that the fruit pieces are evenly distributed and set aside.
Coconut vanilla bavarian cream
- 570 g heavy cream (35% fat)
- 520 g coconut milk
- 130 g vanilla or white sugar
- 75 g egg yolks (5)
- 10 g gelatine
- 5 g vanilla
- Start by hydrating the gelatine in cold water for at least 10 minutes.
- Heat the coconut milk and vanilla in a saucepan over medium heat until it starts to steam.
- In the meantime, mix the egg yolks with the sugar until completely combined.
- When the milk is about to boil, pour it in a trickle over the egg yolk mixture and stir it in with a whisk.
- Then return the mixture to the heat and cook until it thickens slightly to about 82-84º C.
- Then turn off the heat, add the gelatine, stir and transfer the mixture to a bowl and leave to cool to 23º C.
- In the meantime, whip the heavy cream to soft peaks.
- When the cream has cooled, add the whipped heavy cream in two or three times and fold in with a rubber spatula.
- Set aside.
Assembly
- 200 g fresh white strawberries
- 200 g lychees in syrup
- 100 g lychee or simple syrup
- 50 g shredded coconut
- 30 g white chocolate
- 20 g coconut milk
- First, prepare the two discs of coconut pound cake by trimming them if necessary so that they are 1 cm thick and trimming 1 cm off the outside of the discs. Make sure that placing the discs and the ladyfingers around them fit into the same mould where we have baked them.
- Then prepare the ladyfingers by cutting them to a height of 9 cm and soaking them lightly in the lychee syrup.
- Place the first disc of coconut pound cake in the base of the 24 cm diameter cake tin and lightly soak it in the lychee syrup.
- Place them around the disc of sponge cake, leaning them against the sides of the mould and remove the excess.
- Now spread half of the white strawberry and lychee insert over the sponge using a spatula or spoon.
- Next, pour half of the bavarian cream over the insert.
- Repeat the previous steps, place the other disc of coconut pound cake on top, soak it with the lychee syrup, spread the rest of the strawberry and lychee insert and pour the rest of the coconut Bavarian cream.
- At this point, set aside in the fridge for a minimum of 6 hours, ideally overnight.
- After this time, when the Bavarian cream has thickened, remove the cake from the fridge.
- Melt the white chocolate together with the coconut milk, mix and leave to cool to a thick consistency.
- Then, lightly brush the top edges of the sponge cakes with the white chocolate mixture and sprinkle a little shredded coconut over them so that they stick to the chocolate.
- Then wash the strawberries very well, discard the leaves and decorate the top of the cake with the strawberries and the lychees in syrup.
- Keep in the fridge until ready to eat and leave at room temperature for 20 minutes before serving.

Coconut pound cake

135 g pastry flour
135 g white sugar
100 g eggs (2)
100 g coconut milk
65 g coconut or sunflower oil
35 g shredded coconut
4 g baking powder
2 g salt

Ladyfingers

110 g vanilla or white sugar
100 g egg whites (3)
100 g all purpose flour
60 g egg yolks (4)
5 g lemon juice
2 g salt

White strawberry lychee insert

300 g fresh white strawberries
200 g lychees in syrup
50 g strawberry jam

Coconut vanilla bavarian cream

570 g heavy cream (35% fat)
520 g coconut milk
130 g vanilla or white sugar
75 g egg yolks (5)
10 g gelatine
5 g vanilla

Assembly

200 g fresh white strawberries
200 g lychees in syrup
100 g lychee or simple syrup
50 g shredded coconut
30 g white chocolate
20 g coconut milk

Lychee white strawberry coconut Charlotte

Coconut pound cake

Ladyfingers

White strawberry lychee insert

Coconut vanilla bavarian cream

Assembly

Coconut pound cake

135 g pastry flour
135 g white sugar
100 g eggs (2)
100 g coconut milk
65 g coconut or sunflower oil
35 g shredded coconut
4 g baking powder
2 g salt

Ladyfingers

110 g vanilla or white sugar
100 g egg whites (3)
100 g all purpose flour
60 g egg yolks (4)
5 g lemon juice
2 g salt

White strawberry lychee insert

300 g fresh white strawberries
200 g lychees in syrup
50 g strawberry jam

Coconut vanilla bavarian cream

570 g heavy cream (35% fat)
520 g coconut milk
130 g vanilla or white sugar
75 g egg yolks (5)
10 g gelatine
5 g vanilla

Assembly

200 g fresh white strawberries
200 g lychees in syrup
100 g lychee or simple syrup
50 g shredded coconut
30 g white chocolate
20 g coconut milk

Lychee raspberry cake

Raffaello cake

Verdens beste cake

Ladyfinger

Strawberry-lychee insert

Bavarian cream

Lychee white strawberry coconut Charlotte

Coconut pound cake

Ladyfingers

White strawberry lychee insert

Coconut vanilla bavarian cream

Assembly

Coconut pound cake 135 g pastry flour 135 g white sugar 100 g eggs (2) 100 g coconut milk 65 g coconut or sunflower oil 35 g shredded coconut 4 g baking powder 2 g salt

Ladyfingers 110 g vanilla or white sugar 100 g egg whites (3) 100 g all purpose flour 60 g egg yolks (4) 5 g lemon juice 2 g salt

White strawberry lychee insert 300 g fresh white strawberries 200 g lychees in syrup 50 g strawberry jam

Coconut vanilla bavarian cream 570 g heavy cream (35% fat) 520 g coconut milk 130 g vanilla or white sugar 75 g egg yolks (5) 10 g gelatine 5 g vanilla

Assembly 200 g fresh white strawberries 200 g lychees in syrup 100 g lychee or simple syrup 50 g shredded coconut 30 g white chocolate 20 g coconut milk

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Verdens beste cake

Coconut pound cake

135 g pastry flour
135 g white sugar
100 g eggs (2)
100 g coconut milk
65 g coconut or sunflower oil
35 g shredded coconut
4 g baking powder
2 g salt

Ladyfingers

110 g vanilla or white sugar
100 g egg whites (3)
100 g all purpose flour
60 g egg yolks (4)
5 g lemon juice
2 g salt

White strawberry lychee insert

300 g fresh white strawberries
200 g lychees in syrup
50 g strawberry jam

Coconut vanilla bavarian cream

570 g heavy cream (35% fat)
520 g coconut milk
130 g vanilla or white sugar
75 g egg yolks (5)
10 g gelatine
5 g vanilla

Assembly

200 g fresh white strawberries
200 g lychees in syrup
100 g lychee or simple syrup
50 g shredded coconut
30 g white chocolate
20 g coconut milk