Follow this Coconut Dacquoise Cake recipe to make a fruity showstopper dessert full of summer flavors. Gorgeous and tasty, the cake will surely become your new favorite. Just give this recipe a go!
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Summertime is colorful and tasteful, and it brings delicious fruity desserts. There is no doubt that strawberries, raspberries, blueberries, and blackberries have always been a part of my life and recipes, especially when I live with an endless supply of berries in stores all year round.
Coconut dacquoise cake with red fruit is a total crowd-pleaser. What is an essential thing while serving a cake at a party? It is to please everyone without any restrictions and limitations. So, this cake has a gluten-free option by replacing all-purpose flour with the almond flour.
The dacquoise cake recipe calls for the diplomat cream, which is a mixture of pastry cream with whipped cream. It might sound complicated, but in reality, the delicious and rich cream is easy to make.
As a final touch, the cake is loaded with tons of red fruit. It gets such a gorgeous presentation that I can not help but love it!
What is dacquoise?
Dacquoise is a French cake made with layers of nut meringue (mostly almond and hazelnut meringue) and whipped cream or buttercream. The dessert takes its name from the French word dacquois, meaning 'of Dax', which is a town in southwestern France.
According to food historians, dacquoise originated in the 17th century, when the dessert was created as a sumptuous cake for the people of the French royalty. Over the years, the recipe became popular in England, when some French chefs moved there to serve the upper class.
Why coconut dacquoise cake recipe works
- This cake, loaded with lots of red fruit, is full of summer flavors.
- Bright colors of fruits give a showstopping presentation to the dessert.
- Replacing all-purpose flour with almond flour transforms the cake in a gluten-free treat.
- Experimenting with coconut and other fruit (mango, pineapple) combinations allows the creation of different toppings for the cake.
- The cake made in a bit over an hour can be served immediately: no chilling required.
How to make coconut dacquoise cake step by step
To make the coconut dacquoise, preheat the oven to 345 F/175 C. Using an electric mixer, whisk egg whites with one pinch of salt and gradually add granulated sugar until the meringue is firm and glossy (photo 1).
Mix almond flour, coconut flour, sifted icing sugar, and all-purpose flour in a separate bowl. Add dry ingredients to the beaten whites and combine with a rubber spatula (photo 2).
Butter an 8 inches/20 cm round cake ring and place it on the parchment paper.
Transfer the preparation to a pastry bag with Ateco plain pastry tip 809 and make a spiral at the bottom of the cake ring.
Begin piping in the center and end at the edges of the ring. Pipe large balls in the direction towards the center (photo 3). Bake for about 20 to 25 minutes until slightly browned (photo 4).
To make the diplomat cream, mix egg yolks with sugar and corn starch, using a hand whisk (photo 5). Bring milk in a saucepan to boil, and add the boiling liquid to the egg yolks mixture, continually stirring.
Bring the preparation back to the pan and cook over medium heat, continuously whisking until the cream thickens (photo 6). Pour the cream on a shallow plate, cover it with a plastic film in contact and let it cool down.
Whisk the whipping cream (photo 7) and mix it with the cooled cream (photo 8).
To assemble the coconut dacquoise, sprinkle the cake with powdered (icing) sugar. Using a pastry bag with the same plain tip, push the diplomat cream in a spiral on top of the dacquoise (photo 9).
Arrange red fruit on top of the cream (photo 10) and sprinkle with powdered (icing) sugar.
With a silicone brush, apply the apricot preserves all around the cake base and sprinkle with the shredded coconut.
Expert tips
- To make the cake gluten-free, substitute all-purpose flour as 1:1 with almond flour, but NOT with coconut flour.
- Sprinkle red fruit with powdered (icing) sugar right before serving the cake.
- Mix red fruits with one can of raspberry jam and place the fruit mixture on top of the cake if you prefer. Omit powdered sugar sprinkled over fruits in this case.
More delicious cake recipes you will love
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- Layer Cashew Cake Sans Rival
- French Meringue Dessert Merveilleux
- Browse all the Cake Recipes
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Coconut Dacquoise Cake Recipe
Follow this Coconut Dacquoise Cake recipe to make a fruity showstopper dessert full of summer flavors. Gorgeous and tasty, the cake will surely become your new favorite. Just give this recipe a go!
- Total Time: 1 hour, 15 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the coconut dacquoise:
- â…” cup + 4 tablespoons (88 g) almond flour
- â…” cup + 2 tablespoons (88 g) coconut flour
- ⅔ cup + ½ tablespoon (88 g) powdered (icing) sugar
- 3 ½ tablespoons (28 g) all-purpose flour
- 8 large egg whites
- â…” cup + 2 tablespoons (175 g) granulated sugar
- 1 pinch of salt
For the diplomat cream:
- ⅔ cup + 2 ½ tablespoons (200 g) milk
- 2 large egg yolks
- 2 tablespoons (30 g) granulated sugar
- 8 teaspoons (20 g) corn starch
- ½ cup + 2 teaspoons (125 g) whipping cream
For the decoration:
- powdered (icing) sugar
- 14 oz (400 g) fresh berries (strawberries, raspberries, blackberries, blueberries)
- 30 g apricot preserves
- shredded coconut
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the coconut dacquoise, preheat the oven to 345 F/175 C. Using an electric mixer, whisk egg whites with one pinch of salt and gradually add granulated sugar until the meringue is firm and glossy. Mix almond flour, coconut flour, sifted powdered (icing) sugar, and all-purpose flour in a separate bowl. Add dry ingredients to the beaten whites and combine with a rubber spatula.
- Butter an 8-inch/20 cm round cake ring and place it on the parchment paper. Transfer the preparation to a pastry bag with Ateco plain pastry tip 809 and make a spiral at the bottom of the cake ring. Begin piping in the center and end at the edges of the ring. Pipe large balls in the direction towards the center. Bake for about 20 to 25 minutes until slightly browned.
-
To make the diplomat cream, mix egg yolks with sugar and cornstarch using a hand whisk. Bring milk in a saucepan to boil, and add the boiling liquid to the egg yolk mixture, continually stirring. Bring the preparation back to the pan and cook over medium heat, continuously whisking until the cream thickens.
-
Pour the cream onto a shallow plate, cover it with a plastic film in contact, and let it cool down. Whisk the whipping cream and mix it with the cooled cream.
-
To assemble the coconut dacquoise, sprinkle the cake with powdered (icing) sugar. Using a pastry bag with the same plain tip, push the diplomat cream in a spiral on top of the dacquoise. Arrange red fruit on top of the cream and sprinkle with powdered (icing) sugar. With a silicone brush, apply the apricot preserves all around the cake base and sprinkle with the shredded coconut.
Notes
- To make the cake gluten-free, substitute all-purpose flour as 1:1 with almond flour, but NOT with coconut flour.
- Sprinkle red fruit with powdered (icing) sugar right before serving the cake.
- Mix red fruits with one can of raspberry jam and place the fruit mixture on top of the cake, if you prefer. Omit powdered sugar sprinkled over fruits in this case.
Nutrition
- Serving Size: 1 slice
- Calories: 341
- Sugar: 41.3 g
- Sodium: 76 mg
- Fat: 12.5 g
- Saturated Fat: 4.4 g
- Carbohydrates: 52.3 g
- Fiber: 3.8 g
- Protein: 8.8 g
- Cholesterol: 72 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from http://avenuedesdelices.over-blog.com/. It was originally published on July 24, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Anita says
This is one super impressive looking cake. It's such a show stopper that everyone has to linger their eyes on the cake for a few moments before deciding to cut the cake. And the taste is also exquisite.
Irina says
Thank you very much, Anita. I love this cake as well: it is a fruity deliciousness.
Adriana says
Absolutely love the presentation, the piping of the cake batter is a great idea! I need a slice and to try to make it a home. I think I will love it.
Irina says
Thanks, Adriana. Actually, most of the dacquoise cakes are made with piping a spiral. Please, enjoy the recipe.
Jovita says
What a lovely cake. Love all those berries on top! Bookmarking to try it some weekend 🙂
Irina says
You will love this cake, Jovita. Thanks for visiting the recipe.
Charla says
I love cakes that contain almond/ coconut flour, you can really taste the difference in the texture. I cannot wait to try out your recipe.
Irina says
You are right, Charla. The almond flour is used more often in baking goods than coconut flour, but, yes, they make a difference. Thanks for your feedback.
Nart says
Looks absolutely delicious. Love all the berries - can't wait to try it!
Irina says
Happy baking and enjoy the cake, Nart!
Romina says
This is such a beautiful and tasty dessert.
Irina says
Thank you, Romina!
Lisa Grant says
Wow. Looks like this came from a bakery.
Irina says
Thank you very much, Lisa!
Nart says
I made this for a friend's birthday and she was so impressed and absolutely loved it. Great recipe!
Irina says
Thank you for letting me know, Nart. I am glad you both enjoyed the cake.
Helen says
Wow, what a beautiful looking cake! Perfect for summer dining, and sounds utterly delicious. I do love the fruits of summer, and they always make beautiful looking desserts.
Irina says
Thank you very much, Helen! Please, enjoy the recipe.
Julia says
This cake looks delicious! The process photos are very helpful and make it easy to understand how it’s made!
Irina says
Thanks, Julia. If one day you make this cake, please, let me know how it went. 🙂
Beth says
Such a gorgeous seasonal dessert! Can't wait to give this one a try! Thanks for the recipe!
Irina says
You are very welcome, Beth.
Rhona says
I love your coconut recipe cake! It certainly looks a crowd-pleaser and a show stopper! Can't wait to give it a try!
Irina says
Happy baking and enjoy it, Rhona!
Maureen says
What a beautiful looking cake. Couldn't resist so baked it on 4/24/2020... absolutely delicious..such exquisite taste combinations wow... easy to follow and delightfully rich in texture.. thank you..
Irina says
You are very welcome, Maureen! I am so happy to hear that you enjoyed the cake. Thanks for your feedback 🙂
Christine Cooray says
Instead of coconut flour,canI use all purpose & almond flour & use coconut extract ?? Please let me know