Best RecipesCoconut cake News Recipes

By panipopos

I wish this dense, subtely-flavoured coconut cake was a real Samoan recipe. But it's not. Still, anything that uses leftover coconut milk, and is easy to make deserves to be in the "Samoan-inspired" file.

Coconut Cake
makes an 8 inch (20cm) square cake or 9 inch (22cm) round cake
2 eggs
⅔ cup (160g) coconut milk (divided)
1 teaspoon vanilla essence
1 teaspoon coconut essence (optional)
1¾ cup (200g) flour
1 cup (200g) sugar
2½ teaspoons baking powder
½ teaspoon salt

1 stick (100g) butter, very soft but not melted

Line your baking tin with parchment/baking paper and preheat the oven to 350ºF (180ºC).

Whisk the eggs, a third (50g) of the coconut milk, and the essences together.

Sift the flour, sugar, baking powder and salt into another bowl and mix together. Add the butter and the rest of the coconut milk.

With an electric beater, mix on the lowest setting until you can't see any more dry ingredients. Then turn your mixer on high and beat for 3 minutes. The mixture will be very thick, so scrape down occassionally with a spatula.

Take your egg mixture and add it in three parts to the flour mixture, beating on high for 1 minute after each addition.
After all the ingredients are added, your cake batter should be creamy and light, but thick.

Pour the batter into your lined cake tin.

Spread to fill the corners and smooth the surface with a spatula.

Bake for 35-40 minutes until a wooden skewer comes out clean. Dry crumbs on the skewer are fine. What you don't want is wet batter.

Leave the cake in the pan for about 10 minutes before turning it out. Although the baked cake comes out pretty well-risen, it will shrink on cooling.

Peel off the paper and leave to cool.






Serve plain or with a dusting of powdered sugar.

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