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1
Preheat oven to 350 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper.
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2
Place coconut milk and butter in a small saucepan and heat over low heat.
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3
Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water.
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4
Whip until tripled in volume.
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5
Sift together the flour, baking powder and salt.
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6
Fold the flour mixture into the eggs in 3 installments and then gently fold in the milk mixture.
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7
Fold in the coconut and divide the mixture evenly between the 2 pans.
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8
Bake for 20 to 25 minutes or until the center of the cake springs back when gently pushed.
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9
Cool on a baking rack then gently remove from the pan.
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10
Slice the cakes in 1/2, horizontally, and soak each 1/2, with 1/4 cup of the Rum Simple Syrup.
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11
Spread 1/2 cup of the Ganache Filling onto each of the 4 layers of cake and stack the layers.
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12
Spread the remaining Ganache Filling over the top and side of the cake.
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13
Place the Coconut Spray mixture in a paint sprayer and spray the entire cake with the mixture.
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14
Serve Macerated Berries alongside the slices of cake.
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15
Combine rum and sugar in a small saucepan set over medium-high heat.
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16
Cook until the sugar is dissolved.
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17
Let cool.
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18
Place white chocolate in a large bowl.
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19
Bring coconut milk and heavy cream to a simmer.
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20
Pour the warm milk over the chocolate and let sit 1 minute, then whisk until smooth and fold in the coconut.
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21
Place rum in a small bowl.
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22
Add the gelatin and let dissolve completely.
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23
Whip the cream to soft peaks, add the gelatin, and continue whipping just until stiff peaks form.
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24
Fold the whipped cream into the ganache.
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25
Coconut Spray: 3 1/2 ounces white chocolate 1 1/2 ounces cocoa butter
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26
Melt the chocolate and cocoa butter in a medium bowl set over a pot of simmering water.
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27
Mixed berries 1 cup blackberries 1 cup strawberries, halved 1 cup raspberries 3/4 cups sugar 1/4 cup raspberry or black currant liqueur 2 teaspoons vanilla extract
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28
Place the berries in a medium bowl.
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29
Add the sugar, liqueur, and vanilla, cover the bowl with plastic wrap and let sit at room temperature for 1 hour.
