Preparation

• Let’s move on to the ingredients and step-by-step preparation, so you can enjoy this wonderful cake as soon as possible!
  With a little organization — and since it’s summer, the days are long, and we have plenty of time — this cake can be made from start to finish in a single day. Then, on the next day, you’ll be able to fully enjoy its amazing flavors.
• Let’s start with the cake layers.
  In a large bowl, I mixed the wet ingredients — eggs, sour cream, melted butter — together with the baking ammonia dissolved in cold milk and the powdered sugar. Using a whisk, I blended everything until the mixture lightened slightly in color.
  Next, I added the shredded coconut and about three-quarters of the flour, folding them in gently with a spatula until I got a smooth, uniform batter.
• I gradually added the remaining flour—the amount may vary slightly depending on the type of flour used—and then lightly kneaded the dough by hand until it became non-sticky and easy to shape.
• After letting the dough rest for 10 minutes, I divided it into 4 equal parts. I then decided to cut the layers before baking, based on the size of the tray I planned to use for assembling the cake. From the leftover dough, I managed to make an extra layer. You can do the same if you like, or stick with the classic 4 layers from the recipe.
  Tip: The dough rolls out very easily between two sheets of parchment paper — a little trick that will make your work much easier!
• Baking the Layers
  After rolling out the dough into thin sheets, I placed them (along with the parchment paper) directly onto baking trays. I baked them one at a time in a preheated oven at 180°C (350°F) for about 7–9 minutes, until the edges started to turn a light golden color.
  It’s important not to overbake them — the layers should remain pale, tender, yet baked enough to easily peel off the parchment paper.
  Let them cool completely before assembling the cake.
• Raspberry Sauce — sounds delicious, doesn’t it?
  How did I make it? Nothing simpler! I put the raspberries and sugar in a small saucepan over low heat and let them simmer gently for about 10 minutes. Toward the end, I added the lemon juice for an extra burst of freshness, then removed it from the heat.
  I strained the mixture through a fine sieve, resulting in a fragrant, rich, and silky sauce, which I let cool completely before using.
  You can also use this sauce on other desserts — it’s absolutely wonderful over cheesecake or ice cream.
• The fragrant lychee cream — the very reason this cake was born!
  I whipped the mascarpone together with the heavy cream and powdered sugar until I got a smooth, creamy mixture. Then I folded in finely chopped lychees, vanilla, and—on a spontaneous but inspired whim—a few tablespoons of the raspberry sauce for an extra touch of color and fruity flavor.
• Finally, I added the lemon juice for that fresh “boost” that perfectly ties all the flavors together.
  The cream was kept chilled until it was time to assemble the cake.
• Assembly — the long-awaited moment!
  The cake layers were completely cooled, and it was time to transform them into a dreamy dessert… at least that’s what I say.
  I placed the first layer directly into the tray where I was going to assemble the cake and spread a very thin layer of raspberry sauce on top.
  Attention: Don’t overdo the sauce — just enough to bring a touch of freshness, flavor, and help soften the layers. This step will make all the difference in the final texture of the cake.
• Layer by layer, until the delicious finale!
  To make sure all the layers were even and the cake would look beautiful when sliced, I weighed the cream and divided it into 4 equal parts — about 300 g for each layer.
  I continued assembling: over the first layer of raspberry sauce, I spread the cream, smoothing it gently with a spatula. Then I repeated the process with the remaining layers — sauce and cream — until I reached the last layer, which stays plain, without any cream on top.
• I refrigerated the cake until the next day — patience is hard to keep, but absolutely necessary for the layers to soften perfectly.
• The next day, the cake is ready for its moment of glory. The layers have softened perfectly, the lychee and raspberry cream did its magic, and the flavors blended beautifully into a delicate, fragrant dessert with an exotic twist.
  Bullseye! Nailed it!
  I decorated it simply with a dusting of powdered sugar after slicing. What colors, what aromas! I’ve decided: it’s an excellent idea to step out of my comfort zone from time to time — actually, I should do it more often.
• It’s creamy, fruity, delicate, yet full of character. It has that special something that makes you want to have another slice. And another one. And… okay, maybe just one more small piece!
  At home, in your own kitchen, no one’s watching… so go for it!
  A fairytale dessert just as I said — one I’m incredibly proud of and so happy to share with you all.
  I warmly welcome your thoughts in the comments: how do you like the combination? What would you change or add? I’ll reply with an open heart and a smile.
• Until next time, wishing you all the best, with smiles and inspiration in the kitchen!
  P.S.: If you have the patience to let it rest in the fridge for two days, the flavor gets even more yumm… but who has that kind of patience? Definitely not me!
  Flavored days,
  Ely 💗