Makes about 12 servingsAlmond Sponge Cake6 large eggs, room temperature Pinch of salt1 cup (200g) sugar1 cup (100g) ground almonds1 cup (125g) all-purpose flour1 tsp (5g) almond extractWhite Chocolate Coconut Frosting7 oz (200g) white chocolate3 tbsp (45g) canned coconut milk9 oz (250g) Mascarpone cheese, room temperature2 cups (500g) whipping cream, 35%fat, chilled1/4 cup (30g) powdered sugar1/2 cup (40g) unsweetened shredded coconut1 tsp (5g) coconut extractAssembling and decorating1 cup (240g) canned coconut milk unsweetened shredded coconut Chopped almonds, optional Raffaello truffles, optional White chocolate curls, optional . In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).. - flour – 2 glasses; - soda – 1 tsp.; for the cream: - milk – half a liter; - egg – 2 PCs.; - sugar – 1/2 Cup; - flour – 2 tbsp. spoon; - coconut shavings - 1 pack; - butter – 200 gr..