KitchenAid Philippines Logo
Recipe image

Coconut Marjolaine

A recipe to celebrate women this month, the Coconut Marjolaine is inspired by Maria Orosa's Coconut Chocolate Cake. Try this recipe using these KitchenAid items: KitchenAid 21L Digital Countertop Oven KitchenAid Stand Mixers


2 hrs


25 mins




1 6x6 layered cake


Meringue Layers

Filling and Frosting

  1. Preheat the KitchenAid 21L Digital Countertop Oven to 325ºF/160ºC. Line the baking pan with parchment paper.
  2. To make the meringue layers, in a medium bowl, mix the coconut, rice flour, salt, and 1/2 cup of the sugar. Set aside.
  3. Combine the egg whites with the cream of tartar in the bowl of the stand mixer.
  4. Beat with the whisk attachment on medium speed until soft peaks form when the whisk is lifted. On high speed, gradually beat in the remaining 1/2 cup of sugar until the egg whites are stiff but not dry.
  5. Pour the coconut mixture over the meringue and fold with a rubber spatula just until incorporated.
  6. Spread the batter evenly in the lined pan.
  7. Bake for 25 minutes, rotating the pan from back to front midway baking.
  8. To make the ganache filling and frosting, bring 1 1/2 cups of the cream to a simmer. Take the pan off the heat and stir in the chocolate until it is completely melted and smooth. Transfer 1 1/3 cups of the ganache to another bowl and stir the remaining 2/3 cup cold cream into it to make a lighter ganache. Chill the light ganache for at least 2 hours or until needed. Taste and consider adding a pinch of salt to the dark ganache. Leave it at room temperature to cool and thicken. Add the rhum. Place in chiller to cool.
  9. To assemble the cake, cut around the edges of the pan to detach the meringue. Carefully transfer onto a large cutting board. Using a sharp knife, cut the meringue and parchment in half crosswise, then in thirds lengthwise to make 6 layers.
  10. Flip one layer over and peel off the parchment. Set the layer right side up on a sheet of foil.
  11. If the ganache is fresh out of the chiller, beat it briefly with the mixer until it is light colored and stiff enough to hold shape for spreading.
  12. Spread one fifth of the ganache evenly over the layer. Place a second layer, meringue side down, on top of the the ganache and press it to level. Peel off the parchment and keep on alternating meringue and ganache, ending with a meringue layer. Wrap and refrigerate the cake until firm, at least 1 hour.
  13. To finish the cake, remove it from the refrigerator. Peel the parchment off the top layer. Use a sharp serrated knife and a gentle sawing motion to trim the sides of the cake evenly.
  14. Set the cake on a turntable. Spread the top and sides of the cake with a very thin coat of dark ganache to create a smooth surface.
  15. Use a spatula to transfer it to a serving dish or a covered container. The cake keeps, covered in the refrigerator, for at least 3 days. Remove the cake from the refrigerator 30 to 60 minutes before serving to soften the layers.