Here’s a light, yummy and melt in the mouth textured coconut cake. If you like fresh coconut then you will become a huge fan of this cake the moment you take the first bite. I made it in the form of pastries because they are easy to distribute this way. You can also make it like ‘Birthday Cake with Coffee Cream Frosting‘.
Follow each and every step carefully and you will be able to easily make this perfect and mouthwatering cake. Don’t try to reduce the fat content of this recipe. I have made that mistake several times before but now I have learnt that if you want a soft buttery texture then the right amount of fat needs to be used.
I will be writing a separate post to describe the process by which you can get a flat top surface for the cake after baking. Many times you must have seen cakes crack or get a dome shape on top but both these problems can be avoided. But for now, let’s take a look at this recipe…
Equipment and Utensils
Hand held electric cake blender
Rubber scraper spatula
Big mixing bowl
Stainless-steel or plastic sieve
Cake tin (5½ x 5½ x 1½ inches)
Digital kitchen scale
125 grams Maida (All Purpose Flour)
120 grams Pure Ghee or Unsalted Butter at room temperature
150 grams Powdered Sugar
2 Eggs at room temperature
1 teaspoon Baking Powder
Pinch of Salt
60 ml Coconut Milk ( First Extract)
½ teaspoon Vanilla Essence
For Cream Frosting:
3 cups Whipped Cream
3 tablespoon Icing Sugar
½ cup Fresh Coconut Flakes
For Sugar Syrup:
4 tablespoon Sugar
4 tablespoon Water
Preheat the oven at 180oc for 10 minutes.
Grease the baking tin.
Sift the flour, salt and baking powder and set aside.
Take butter in a large bowl.
Start beating the butter using an electric blender set at medium speed.
Beat the butter until creamy.
Add sugar; keep beating until the mixture is pale and fluffy.
Drizzle in the eggs; beat each addition until it gets incorporated fully.
Add coconut milk; mix on medium speed.
Reduce the speed to low, and add dry ingredients.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25 minutes at 180oc.
Take it out of oven when it puffs.
A skewer inserted in its center should come out clean.
Let it cool completely on a wire rack.
Run a table knife around the edge of the pan and invert the cake onto plate.
Cool it and it’s ready for frosting.
Add 3 tablespoons of icing sugar to whipped cream and mix well.
Let sugar syrup cool down completely before using it.
Lay 1 piece each at the bottom of the pastry boxes.
Sprinkle half of the sugar syrup on these pieces.
The syrup will get absorbed quickly.
Take 2 tablespoons of cream and spread it on each bottom piece.
Next sprinkle some coconut flakes on the cream.
Now place the next piece of cake over the bottom piece; again sprinkle sugar syrup on it.
Then for each of the newly placed pieces, take 3 tablespoons of cream.
Spread it evenly on the surface with the help of a straight frosting spatula.
Sprinkle some coconut flakes. Garnish with red tooty fruity.
Decorate the cake as you like.
Refrigerate it for at least 1 hour before serving.
Preparation Time: 60 minutes
Cooking Time: 25 minutes
Cooling Time: 2 Hours
Number of Servings: 12