Coconut Eton Mess Cake (Printable Recipe)
# What You'll Need:
→ Coconut Cake
01 -
3 ¾ cup all-purpose flour
02 -
1 ½ tbsp baking powder
03 -
1 ½ tsp salt
04 -
1 ¼ cup canola oil
05 -
1 cup granulated sugar
06 -
1 cup honey
07 -
3 whole eggs + 3 egg yolks
08 -
2 tsp vanilla extract
09 -
1 ½ cup full-fat canned coconut milk
10 -
Zest of 1 lemon
→ Whipped Ricotta Cream
11 -
115g cream cheese
12 -
450g whole milk ricotta cheese
13 -
240ml heavy whipping cream
14 -
2 tbsp honey
15 -
1 tsp vanilla extract
→ Assembly
16 -
1 cup fresh strawberries, divided
17 -
2 cups fresh raspberries, divided
18 -
Zest of 1 lemon
19 -
1 ½ blood oranges, sliced
20 -
2 passion fruits
21 -
7 homemade or store-bought meringues
22 -
Edible flowers for decorating (optional)
# Step-by-Step Guide:
01 -
Preheat the oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans, or line with parchment paper, then butter/spray with cooking spray.
02 -
In a medium bowl, combine the flour, baking powder and salt.
03 -
In the bowl of a stand mixer (or using a handheld mixer), beat together the canola oil, sugar, honey, eggs plus egg yolks, and vanilla until smooth.
04 -
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no flour clumps remaining. Add the coconut milk and mix until combined. The batter should be pourable but not overly thin. Fold in the lemon zest.
05 -
Divide the batter evenly among the 3 cake pans and bake for 25-30 minutes, until the tops are set and no longer jiggly in the center.
06 -
Remove from oven and let cool for five minutes, then run a knife around the edges of each pan. Place large flat plates lined with parchment paper over each pan and invert the cakes. Cover and allow to cool completely before assembling.
07 -
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream, then continue to whip until the ricotta is smooth and the cream has fluffed, about 6-8 minutes. Add the honey and vanilla and whip until combined. Keep covered in the refrigerator until ready to assemble.
08 -
In a bowl, mash together 1/2 cup chopped strawberry and 1/2 cup raspberries until you have a loose sauce.
09 -
Place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the ricotta cream over the cake and then swirl 1/3 of the mashed berries into the cream. Crumble 2-3 meringues over top. Add a handful of fresh chopped strawberries, raspberries, orange slices and passion fruit.
10 -
Repeat the layering process with the remaining 2 cake layers, being careful not to overfill with fruit to ensure the cake remains easy to slice. If desired, decorate the top with edible flowers.
# Additional Info:
01 -
Be cautious not to overfill layers with fruit or the cake will be difficult to slice cleanly.
02 -
The cake can be assembled up to 4 hours before serving and kept refrigerated.