Ingredients

For the Coconut Joconde

3 large egg whites, at room temperature 
15g granulated sugar 
150g ground blanched almonds
75g dried shredded coconut
1 cup icing sugar, sifted 
3 large eggs 
35-40g all-purpose flour 
22g unsalted butter, melted and cooled

For the White Chocolate Mousse

200g Lindt coconut white chocolate
250g + 3 tablespoon heavy cream
1 tablespoon coconut liqueur (like Batida de Coco)

For the Coconut Soaking Syrup

125g water
65g granulated syrup
2 tablespoons coconut cream

Additional

250g strawberries, washed, pat dry, hulled and cut into slices
Handful of dried coconut flakes for decoration

Special Equipment: Set of 6 dessert/pastry rings. If you do not have pastry rings then simply use small cans e.g. tuna or soup cans. Recycle them to make your own pastry rings, by cutting out the top and bottom lids and washing them well. They work perfectly for these kind of desserts

Method

For the Coconut Joconde

1. In a small food processor give the shredded coconut and almonds a good whiz, to grid them and to mix them well.  
   
   
2. Preheat the oven to 220 degrees C. Line a 31 x 39 cm jelly pan with baking paper and brush with some melted butter.
   
   
3. Using a handheld mixer, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. Set aside.
   
   
4. In a separate clean bowl beat the almonds, icing sugar and eggs with the handheld mixer on medium speed until light and voluminous, about 3 minutes.
   
   
5. Add the flour and beat on low speed until the flour is just combined. Be very careful not to over-mix here.
   
   
6. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Spread out the batter evenly on the jelly pan to cover the entire surface of each pan.
   
   
7. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven.
   
   
8. Remove from oven and put the pan on a heatproof counter. Run a sharp knife along the edges of the cake to loosen it from the pan. Cover the pan with a sheet of parchment or wax paper, turn the pan over, and unmold.
   Carefully peel away the parchment, then turn the parchment over and use it to cover the cake. Let the cake cool to room temperature.

For the White Chocolate Mousse

1. Melt the white chocolate and the 3 tablespoons of heavy cream in a small saucepan. Stir to ensure that it’s smooth and that the chocolate is melted.
   
   
2. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
   
   
3. In a clean bowl whip the remaining heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cooled chocolate to form a mousse.
   
   
4. Transfer the mousse into a piping bag then refrigerate until ready to use.

For the Coconut Soaking Syrup

1. Stir all the syrup ingredients together in the saucepan and bring to a boil.
   
   
2. Remove from the heat and let cool to room temperature.

Assembly

1. Using the pastry rings (or your cans) cut out individual circles from the joconde. Depending on the size of your rings, you should get approx. 4-6 cake rounds.
   
   
2. Keeping the pastry rings around each cake round, begin building up your individual desserts. Brush the cake rounds with the soaking syrup to moisten the joconde. You do not want to soak it completely in the syrup, just enough so that it is slightly moist.
   
   
3. Line the edges of the cake ring with the strawberry slices.
   
   
4. Pipe the white chocolate mousse into the cake rings. Using an offset spatula smooth out the top.
   
   
5. Garnish with coconut flakes and any left over strawberries.
   
   
6. Refrigerate for an hour before serving.