Monday, March 16, 2015

Coconut Cake Recipe

For this recipe we use coconut milk that contains about 25 percent fat and sour cream that contains about 35 percent fat.

Preparation time: about 30 minutes (excludes baking and cooling time)

Serves 8-10.

54g (2/3 cup) desiccated coconut
225g (1 1/2 cups) self-raising flour
300g (1 cup plus 2 1/2 tablespoons) sour cream
83ml (1/3 cup) coconut milk
125g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
220g (1 cup) caster sugar (superfine sugar)
2 large eggs (we use eggs with a minimum weight of 59g)

185g (1 1/3 cups) pure icing sugar (powdered sugar)
30ml (1 1/2 tablespoons) fresh lemon juice
8g (1 tablespoon) desiccated coconut, for sprinkling on top of icing

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). Adjust the oven rack to the lower half of the oven so the top of the cake will be in the centre of the oven (not necessary for a fan-forced oven).

Grease a 22.5cm diameter (top inside measurement) round springform cake pan and line the base and side with non-stick baking paper.

Place desiccated coconut and flour in a medium bowl. Stir together and set aside.

Place sour cream and coconut milk in a small bowl. Stir together and set aside.

Using an electric mixer or electric hand-held beaters, beat the butter and sugar together in a large bowl, starting on low speed and increasing to medium once the sugar is incorporated. Beat until lighter in colour and creamy (about 5-7 minutes), stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.
Add one egg to the butter mixture and beat on medium speed for about one minute. Stop the machine and scrape down the side and base of the bowl. Add the remaining egg and beat on medium speed for about one minute.
Add half the sour cream mixture and half the flour mixture to the butter mixture. Using a large spoon or spatula, fold together until just combined. Fold in the remaining ingredients until just combined (don't overmix).
Transfer mixture to the prepared pan and smooth the surface of the batter with a spatula or the back of a spoon.
Bake for about 50-60 minutes, until the cake springs back when lightly pressed in the centre. Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out without batter attached, the cake is ready.
Sit pan on a wire rack and allow cake to cool to room temperature. Remove from pan and flip cake over so the base becomes the top – this gives a flatter surface for icing.
In a small bowl, stir icing sugar and lemon juice together until smooth. Spread the icing over the top of the cake using an offset spatula or the back of a spoon.
Sprinkle icing with coconut.
Store cake in an airtight container at cool room temperature or in the refrigerator. ©


Blogger Fanackapants ♥ said...

So glad you guys are back, haven't seen you post for ages...

Looking forward to trying this recipe :-)

17/3/15 4:12 pm  
Blogger Unknown said...

Wow I am soooo happy u r back after a long break. Plz keep up the good work ur recipes r amazing

25/3/15 11:41 pm  
Blogger Joey said...

I've missed you so much!

30/3/15 8:10 pm  
Blogger MsAnn said...

I just made this and it came out delicious. Lovely aroma while baking. Moist and coco nutty taste

5/4/15 5:46 am  
Blogger Unknown said...

Amazing family absolutely loved it !! :)

13/4/15 3:38 pm  
Blogger Unknown said...

May I ask if this is a reasonably firm cake - i.e. can hold up under fondant? Thanks so much - have loved all your recipes!

16/4/15 3:35 pm  
Blogger SHE BOUTIQUE said...

OMG!! I cant believe you guys are back!!! I can say that Im the biggest fan of your work,I tried almost all of your recipes and all of tem turned out more than perfect!! Keep up the good work and thank you all the way from Saudi Arabia!!

19/4/15 5:05 am  
Blogger Unknown said...

So glad to see u girls back. Absolutely love your recipes. Hope to see more and more :)

20/6/15 5:53 am  
Blogger Jen M said...

I made this cake last night and it was absolutely delicious, turned out perfectly! So happy you are back :)

2/7/15 9:54 am  
Blogger Unknown said...

Absolutely love your recipes which are guaranteed to turn out good. I am a big fan. Good to have you back.

8/4/17 11:12 pm  
Blogger Unknown said...

Ditto to all of the above . I have also passed your website address onto my now independent adults as a TOP reference site for cooking their own meals etc
. My family have loved your recipes for many years . They ALWAYS turn out great . I’ve missed you too .

5/8/18 10:27 pm  

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