Coco Cabaña

Name: Coco Cabaña
Yield: Serves 10–12
Cuisine: American
Ingredients: 7-inch Génoise dome; ¼ cup puréed apricot preserves; 1 cup dried unsweetened large-flake coconut*; Candied lemon zests (optional); ¼ cup dark rum; 6½ teaspoons sugar; 2½ cups heavy cream; ¾ cup shredded dried unsweetened coconut*; 2 tablespoons fresh lemon juice

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

One San Francisco food maven is so enamored of this cake that she is convinced it is made with fresh coconut. The secret! Assemble the cake at least a day in advance so that the dried coconut has time to absorb plenty of moisture from the slightly under-whipped cream.

Ingredients

2 tablespoons fresh lemon juice
¼ cup dark rum
6½ teaspoons

Americas
United States
San Francisco
Preserve
Dessert
Cake
Vegetarian

Method

In a small bowl or jar, combine lemon juice, rum, 1½ teaspoons sugar, and 3 tablespoons water. Set aside.
Whip 1 cup cream with 2 teaspoons sugar just until it holds soft peaks. Fold in shredded coconut; set aside.
Use a serrated knife to cut the génoise dome, horizontally, into 3 layers. Place the bottom (widest) layer of the dome, cut side up, on th