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Coconut Dacquoise (Dacquoise De Coco)

Coconut dacquoise on a cake board.
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5 from 10 reviews

This coconut dacquoise cake layers crisp, chewy coconut-almond meringue with light diplomat cream and fresh red berries. Made in just over an hour with no chilling, this easy coconut dacquoise recipe is a fruity French summer dessert.

Ingredients

Scale

For the coconut dacquoise:

  • 2/3 cup + 4 tablespoons (88 g) almond flour
  • 2/3 cup + 2 tablespoons (88 g) coconut flour
  • 2/3 cup + 1/2 tablespoon (88 g) powdered (icing) sugar
  • 3 1/2 tablespoons (28 g) all-purpose flour
  • 8 large egg whites
  • 2/3 cup + 2 tablespoons (175 g) granulated sugar
  • 1 pinch of salt

For the diplomat cream: 

  • 2/3 cup + 2 1/2 tablespoons (200 g) milk
  • 2 large egg yolks
  • 2 tablespoons (30 g) granulated sugar
  • 8 teaspoons (20 g) corn starch
  • 1/2 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

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Instructions

  1. To make the coconut dacquoise, preheat the oven to 345°F (175°C). Using an electric mixer, whisk the egg whites with 1 pinch of salt, then 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.
  2. Butter an 8-inch/20 cm round cake ring and place it on the parchment paper. Transfer the mixture 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.
  3. To make the diplomat cream, whisk together egg yolks, sugar, and cornstarch with a hand whisk. Bring the milk to a boil in a saucepan, then add the boiling liquid to the egg yolk mixture, stirring continuously. Return the mixture to the pan and cook over medium heat, whisking continuously until the cream thickens.
  4. Pour the cream onto a shallow plate, cover it with a plastic film in contact with the cream, and let it cool. Whisk the whipping cream and mix it with the cooled cream.
  5. 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 apricot preserves all around the cake base, then sprinkle with shredded coconut.

Notes

  1. To make the cake gluten-free, substitute all-purpose flour 1:1 for almond flour, but NOT coconut flour.
  2. Sprinkle red fruit with powdered (icing) sugar right before serving.
  3. Mix red fruits with one can of raspberry jam and place the fruit mixture on top of the cake, if you prefer. In this case, omit the powdered sugar sprinkled over the fruit.

Nutrition

Find it online: https://www.bakinglikeachef.com/coconut-dacquoise-christophe-michalak/