Toasted Coconut Cake

This lovely cake made partially from coconut flour has an intense coconutty flavour and tastes rather like pound cake. This recipe is from King Arthur Flour.

I had some coconut flour sitting in my fridge and I was wondering what to do with it. When I saw this recipe featuring coconut flour and cake, I knew I had to try it.

I personally found the batter a little too thin. I recommend reducing the amount of milk to 1 cup instead. I also used coconut butter instead of the mascarpone cheese and the frosting was heavenly.

I make my own coconut flour by toasting grated coconut in my oven and grinding it in the blender. I also do not throw away the coconut after extracting the coconut milk from it. I use that also to make coconut flour. You’ll be surprised at how much coconut flavour is still left in it .

This delicious cake is a great dessert for any occasion. This recipe makes an 8-inch two layer cake.

PREP: 35 minutes COOK TIME: 45-55 minutes

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

170 gms unsalted butter

11/2 cups sugar

1 cup coconut flour

2 tbsp vanilla extract

½ tsp coconut flavour, optional

6 large eggs

1 cup milk

Frosting

2 cups heavy cream

½ cup coconut butter

2/3 cup confectioners’ sugar

¼ to ½ tsp coconut flavour, optional

3/4th cup toasted coconut

Instructions

Preheat the oven to 180C. Grease two 8-inch layer pans.

Mix the flour, baking powder and salt. Set aside. In a large mixing bow, beat the butter, sugar and coconut flour until well blended.

Add the vanilla and coconut flavour. Add the eggs one at a time, beating well after each addition.

Add the flour mixture and milk alternately, starting and ending with the flour. Scrape the bowl and mix again, to fully combine.

Divide the batter between the pans and smooth the tops with a spatula. Bake the cake until the edges are just beginning to pull away from the pan and the top is lightly golden. An inserted toothpick will come out clean.

Remove the cakes from the oven and allow them to cool for 5 minutes. Turn them out on to a wire rack to cool completely.

To make the frosting, combine the heavy cream and coconut butter in a large bowl and beat at a low speed until the mixture is smooth and slightly thickened. Add the confectioners’ sugar and slowly add to the whipped cream. Mix in the coconut flavour and beat at medium speed until medium peaks form.

To assemble, place one layer on a serving plate. Spread with ¼ of the whipped cream frosting and place the other layer on top. Spread the top and sides with the remaining frosting. Sprinkle toasted coconut over the top and sides.

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

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