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Coconut Dacquoise Cake Recipe

Coconut dacquoise on a cake board.
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5 from 10 reviews

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!



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

*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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 the apricot preserves all around the cake base and sprinkle with the shredded coconut.


  1. To make the cake gluten-free, substitute all-purpose flour as 1:1 with almond flour, but NOT with coconut flour.
  2. Sprinkle red fruit with powdered (icing) sugar right before serving the cake.
  3. 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.





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