February is often considered to be the coldest and dreariest month of winter. Tired of the wet, chilly mornings, of the inevitable germs and endless layers of clothing, everybody longs for Spring and all the sunny, warm days that come with it. Yet, here is a recipe that will put a huge smile on your face and warm you to the bone, with it’s rich coconut taste, and deliciously creamy icing sprinkled generously with coconut shavings…
Why spend the long, grey months of winter in gloom when you could be dreaming of tropical islands in the Indian Ocean, rainforests with their beautiful leafy canopies, jungles filled with long, tangled vines and animals of all kinds… dream of tall yet graceful coconut trees swaying gently in the wind with their giant feather like leaves, as you bite into a rich and extremely moist coconut flavoured slice of cake, with it’s deliciously creamy icing and crunchy coconut shavings.
You will find the recipe here below, enjoy and have fun baking!
- 5 egg whites
- 375ml unsweetened coconut milk
- 2 tablespoons coconut shavings
- 340g flour
- 470g caster sugar
- 3 teaspoons baking powder
- A pinch of salt
- 225g butter softened
- 2 tablespoons unsweetened coconut cream
- 1 teaspoon natural vanilla essence
For the icing
- 500g mascarpone
- 100g icing sugar
- 2 tablespoons coconut milk
- 100g of coconut shavings
Preheat the oven to 180°C (350°F). Grease or line a 20cm cake pan and reserve for later.
In a bowl, whisk the eggs whites until stiff then add half of the coconut milk, the coconut shavings and vanilla essence. In another bowl, combine the flour, caster sugar, baking powder and salt. Add the butter and the rest of the coconut milk and mix until light and fluffy, then fold in the egg white mixture until completely combined.
Pour the cake batter in the cake pan and cook for 35-40 minutes or until the tip of a knife comes out clean. Leave to cool for 2h then film the cake with plastic and store over night in the refrigerator.
TIP: this cake crumbles quite a lot which makes the icing quite delicate. It is very important to film and refrigerate it over night; This process makes the cake a little more compact and easier to ice.
For the icing
Place the cake on a turntable (this makes the icing process easier) and with the aid of a metal spatula start icing: start by the top and work your way down to the sides, making sure that the icing is nice and smooth.
Sprinkle the coconut shavings over the cake then pipe some coconut icing in the shape of a flower all around the base of the cake (chose a large nozzle and insert it into a piping bag before pouring some coconut icing in).
Cut yourself a large slice of cake and enjoy it with a passionfruit cocktail for an even more decadent afternoon tea!
TIP: If you wish to make a different version of this cake (less rich and creamy) you can use the yogurt cake recipe (see post on yogurt cake to find the recipe) as a base cake and add 2 tablespoons of coconut milk and 1 tablespoon of coconut shavings. The yogurt cake is much easier to ice as it doesn’t crumble. Cut the yogurt cake in half once it has cooled off, and add a layer of icing between the halves. Then proceed to ice your cake like you would the first recipe. This coconut cake won’t be as white and creamy as the first, and comes out more “brownish” from the oven – It also isn’t as moist as the first version, but it’s still delicious. Enjoy this cake with a large cappuccino or a mocha latte for an absolutely fabulous afternoon tea…