Monday, 5 September 2011
This is a luscious, coconut-ty dessert. In fact, you can't get a whiter, more coconut-rich cake than this Hawaiian recipe.
The first time I saw this on the Saveur website I swooned, and when I made it for my work colleagues they swooned too (special shout out to Kylie, who ate the leftover icing with a spoon).
It's not very healthy, but the best things never are.
Ono Coconut Cake w Coconut Frosting
Recipe from Honolulu's Moiliili Community Center via Saveur Issue #56. Serves 12.
3 cups plain flour
2 tablespoons plain flour, for dusting
1½ cups sugar
1 tablespoon baking powder
400ml unsweetened coconut milk
8 egg whites
½ teaspoon salt
½ teaspoons salt
5 cups powdered sugar
165ml (11 tablespoons) coconut cream
15ml (1 tablespoon) coconut rum
5ml (1 teaspoon) vanilla extract
1 cup shredded unsweetened coconut
1. For the cake: Preheat oven to 350°F / 180°C.
2. Grease 2 round 9" cake pans with butter. Dust each pan with 1 tbsp. of the flour, tapping out excess; set aside.
3. Sift together the remaining 3 cups flour, sugar, and baking powder into a large bowl.
4. Add coconut milk, stirring until batter is smooth, then set aside.
5. Put egg whites and salt into a mixing bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
6. Fold whites into batter.
7. Divide batter between prepared pans and bake until toothpick inserted in centre comes out clean, about 25 minutes.
8. Set aside on a rack to cool, then remove from pans.
9. For frosting, beat butter until smooth. Add powdered sugar, salt, coconut cream, vanilla extract and mix until smooth. Add more coconut cream as needed for smoother frosting.
10. Cut cakes to ensure flat surfaces. Place first round on a cake plate, spread one-third of the frosting on top, and sprinkle with ¼ cup of the coconut. Set the remaining cake round on top, then ice cake with the remaining frosting. Sprinkle top and sides with remaining ¾ cup coconut.