Swan fluff cake is a combination of sponge cake with coconut cream and jam. On top, the cake is decorated with sweet coconut sprinkles. This cake will appeal to all who likes sweet cakes with coconut. The sweet taste of the cake is broken by the blackcurrant jam – without it the cake would be bland and too sweet.
I start preparing the cake by baking a sponge cake. It is a simple sponge cake made with eggs, sugar and two types of flour: plain and potato. I prepare the cake batter with a planetary robot, but it can be made using a hand robot or a whisker. I cool down the baked sponge cake, soak it with water, lemon juice and icing sugar mix. The infusion can also be prepared from lightly brewed tea.
One of the most important elements of this cake is the cream. This is quite an unusual coconut cream, because I use kaiser rolls to prepare it. I cut the rolls first, soak them in milk, mix them, and only then use them to cook the mass for the cream. I also add sugar and coconut flakes to the mass. I cool the cooked mass, and once it is cold, I combine it with soft butter. The last element of the cake that requires preparation is the sprinkles. I make it by roasting desiccated coconut with sugar and a bit of butter. When I have everything ready, I put all the elements of the cake together. I put the finished cake in the fridge, necessarily for a few hours, because the cream should set very well.
Swan fluff coconut cake is perfect for dessert or as a cake served on a sweet table. I recently made it for my grandma’s birthday and it turned out to be a great birthday cake. I stuck a few candles in it and the whole thing looked great. Everyone was also impressed with the taste of the cake, and some of them did not stop at one portion 🙂 Below I give you the recipe for Swan Fluff cake, I encourage you to bake it.
Ingredients for Swan Fluff Cake.
- 5 eggs “L”
- 170 g crystal sugar
- 100 g cake flour (type 450)
- 50 g potato starch
- a pinch of salt
- 1 teaspoon of baking powder
- 2 tablespoons of lemon juice
- 2 tablespoons of icing sugar
- 150 ml water
- 2 stale kaiser rolls (120 gr altogether)
- 100 g crystal sugar
- 100 g coconut shreds
- 200 g butter
- 750 ml milk (2,8%)
- 1 teaspoon of vanilla extract
- 100 g coconut sherds
- 1 full tablespoon of butter
- 60 g crystal sugar
- 450 g blackcurrant jam (1 big jar)
How to make Swan Fluff Cake.
Preparation of sponge cake.
Separate the egg whites from the yolks, put the whites in a bowl, add a pinch of salt and whisk them to a very well-foamed, almost stiff foam. Then, add crystal sugar in small batches, while whisking continuously. Whisk the egg whites with the sugar for a few minutes until they are thoroughly combined. After that, add the egg yolks, one at a time, whisking on low speed. At the end, gently mix the sifted flours with baking powder, again, not all at once, but in smaller batches. Line a baking tray with baking paper, pour in the cake batter and even it out with a spatula. Put the sponge cake in the oven preheated to 180 degrees Celsius for 30 minutes, or to the so-called dry stick. After baking, cool down the sponge cake, then cut it in half lengthwise.
Soaking syrup, coconut sprinkles and coconut cream – preparation.
Combine lemon juice with icing sugar and water in a cup.
Pour sugar into a pan, add butter and coconut flakes. Roast on a very low heat, stirring often, until the coconut flakes are slightly golden, then cool it down.
Cut the kaiser rolls into large cubes, put them in a bowl, pour 500 ml of milk over it, set it aside for 15 minutes, and mix. Pour the remaining milk into a pot, add sugar, vanilla extract and warm it up. Next, pour the rolls mixed with milk and add coconut flakes. Bring it to a boil and cook for 4-5 minutes over a low heat, stirring occasionally. After removing it from the heat, cover it with cling film and set it aside to cool down. Put the soft butter in a bowl and rub it until fluffy and creamy. Add the mixture from the pot to the rubbed butter in small batches while mixing constantly.
Assembly of Swan Fluff Cake.
Place the first layer of the sponge cake in the baking tray in which the sponge cake was baked. Cover with half of the soaking, then spread the currant jam evenly on this half. Put half of the coconut cream on the jam, level it and cover it with the second layer of sponge cake. Drizzle the sponge cake with the remaining soaking, cover with the remaining cream and sprinkle with coconut sprinkles. Put the cake in the fridge for a few hours, preferably overnight.
Good to know when making Swan Fluff Cake.
The eggs used to prepare the sponge cake should be at room temperature. I baked the sponge cake in a rectangular baking tin measuring 24 by 32 centimetres.
You can replace the blackcurrant jam with elderberry jam or raspberry jam, and the kaiser rolls with graham cracker cookies.
Do you like cakes with black currant jam? If so, try our recipe for Blackcurrant cake.