Coconut Cream Cake

I saved you some cake. From one Easter bunny to another.

This is the best coconut cake you can ever find. The texture is dreamy, addictive and comforting – all at the same time. I ate this for 6 square meals. SIX. It turns out when you live the adult life, eating popcorn and cake for dinner is perfectly acceptable. I checked. Finally, a perk underneath a mountain of laundry and dirty dishes. About time.

The cake is easy to make – requires no machinery.  I beat the egg whites by hand – a ritual I’ve come to find oddly comforting. I also used plain dessicated coconut flakes for the recipe – toasting it in the oven just for aroma and a light golden hue. This cake was perfect in so many ways – wonderfully familiar to make and it filled my kitchen with a coconutty aroma. The most complex part of the recipe, perhaps, is waiting for the glaze to absorb into the cake for which it needs a few hours of agonizing chill time in the fridge.

DSC_0069The recipe comes from one of my favorite blogs, Pastry Affair. The recipes are cozy and everything comes with a side of quotes. I sense that if we ever met, Kristin and I would be totally hanging out with cake and quotes. I altered the recipe only the slightest, skipping the rum because that meant a trip to the store. So if you have your life together, add the rum, unafraid.

The Ultimate Coconut Cream Cake

Source: Pastry Affair

Serves: 6 – 8

For the cake:

5 eggs, separated

3/4 cup (150g) + 1/4 cup (50g) caster sugar

1 tsp pure vanilla extract

1/2 tsp coconut extract

1/3 cup (80ml) coconut milk (whole milk is a respectable substitute)

1 cup (120g) flour

1 1/2 tsp baking powder

1/4 tsp salt

N.B – Because the cake requires beating egg whites into soft peaks, I prefer to use a clean bowl that I wipe down with lemon juice first. The step is additional but worth it.

1. Pre-heat the oven to 175 deg C. Line a baking tray with a silicon mat. Grease a large cake tin (I used a 9 x 13 cm foil tray) with vegetable oil and set aside.

2. In a small bowl, add flour, baking powder and salt. Set aside.

3. Use a clean kitchen towel and add some lemon juice or vinegar. Wipe a large bowl and let it dry. Then add the egg whites and beat till foamy using a hand mixer or large whisk. Once the mixture is foamy, add 1/4 cup (50g) caster sugar in small additions, till the meringue is thick and holds soft peaks when lifted with a whisk. Remove into another bowl and set aside.

4. In the same bowl, beat yolks and remaining sugar till pale. Add milk and extracts. Sift over the dry ingredients and carefully fold in the egg whites with a spatula. Pour into cake tin and bake till the cake is tested done or up to 35 minutes. Let it cool completely before icing the cake.

For the Coconut Cream:

1 cup (240ml) coconut cream

1 cup (240ml) condensed milk

2 cups heavy whipping cream, chilled

1/2 tsp coconut extract

Dessicated coconut, toasted lightly (optional)

1.In a clean bowl, add heavy whipping cream and beat till soft peaks form.

2. In another bowl, mix coconut cream, extract and condensed milk till combined. Fold 1/3 whipped cream into this mixture till combined, then fold remaining cream in gentle inclusions. Add over cooled cake, smoothing the top with an offset spatula. Add dessicated coconut. Refrigerate until serving. Cake tastes best the next day and keeps up to 5 days in an airtight container in the refrigerator.


2 responses to “Coconut Cream Cake

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