18 August 2014

Coconut Cloud Cake

Eve 17/07/14

Light and fluffy coconut cake made with pure coconut milk, topped with a cream cheese marshmallow frosting.



Boom! My coconut cake looks like an abominable snowman! But, I an sure an abominable snowman does not taste this good! Feather light and creamy, this cake ticks all of the boxes.



This cake is like the taste of the tropics; sweet coconut and perfume-y vanilla, a marriage made in heaven. This cake is a far cry from the shop-bought artificial coconut cakes you know. This cake is make with full fat coconut milk which gives the cake a superior moistness and taste. 

Coconut is such a versatile ingredient in cooking and baking. Coconut cookies, cake and pudding and pie. Coconut prawns, curry and rice. The coconut is your oyster!


After purchasing my favourite foodie magazine, I found a whole article on the nutritional value of the coconut! And boy was I surprised! As you probably know, coconut is very high in saturated fat but wait! There are two types of saturated fat; the good and the bad. 
The bad "sat fat" can be found in processed meats, red meats, baked goods and dairy produce.
 The good sat fat can be found in, you guessed it, coconuts  as well as avocados, nuts and seeds. 
Good sat fat has been proven to reduce your bad (LDL) cholesterol whilst raising your good (HDL) cholesterol. Also, coconuts, especially coconut oil, can speed up your metabolism. But don't think you receive the coconut's heath qualities by eating a bounty bar!


This cake is so fluffy, courtesy of the egg whites and baking powder. Egg white is a wonder ingredient; they add stability, structure, and volume, especially if they are whisk to a peak with the addition of sugar. Once the egg whites are whisked to a stiff peak, they are folded into the cake batter. 
The cake batter is so simple to make! Oil, sugar, eggs, coconut milk and flour is pretty much it!

This frosting may be one of my favourite cream cheese frostings ever! Smooth, sweet and tangy, this isn't your average cream cheese frosting. 
What you are witnessing now is a cross between a marshmallow, meringue and cream cheese frosting! I can never make a thick, pipeable cream cheese  icing without it being incredibly sweet. However, what gives this frosting structure and strength is a "meringue cuite" which is a cooked meringue. Once the meringue is cooked, It turns into a thick and sticky marshmallow, perfect for the frosting. Just mix the marshmallow into some room temperature cream cheese (full fat please!) and 20g coconut cream. Ideally, you would let the frosting set in the fridge for 30 minutes up to an hour so it is easier to work with but instead, I added the frosting on in layers.



To fill and ice the cake, I first put one of the cakes onto the serving plate and added about 1/4 of the frosting and just spread it, using a knife, to the edge of the cake. Top with the second cake and repeat. 
Next, put another 1/4 of the frosting on top of the cake and gently push the frosting over the sides of the cake. Spread the frosting around the sides of the cake and place the cake either in the fridge for 30 minutes or in the freezer for 10 minutes until more set.
With the last amount of frosting, spread it around the sides of the cake and decorate with some coconut!



This cake tastes so good! Incredibly moist and coconut packed. Sweet and luscious, even if you didn't like coconut, you would love this cake!




Coconut Cake
Posted by Eve
Makes a two layer 16cm cake / serves 8
Ingredients

For the cake
  • 60ml oil, like sunflower or rapeseed
  • 130g caster sugar
  • 1 egg yolk
  • 1/2 tsp. vanilla
  • 2 egg whites
  • 1 tbsp. caster sugar
  • 150g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 125ml coconut milk

For the frosting
  • 1 egg white
  • 130g icing sugar
  • 130g cream cheese, full fat at room temperature 
  • 20g coconut cream
  • 3/4 tsp. vanilla extract

     Extra coconut, to decorate 


Method 
  1. Preheat the oven to 180°c/ 160°c fan/ gas mark 3 and grease, line and flour 2 x 16cm deep cake tins. 
  2. Put the oil, sugar, egg yolk and vanilla into a large bowl and beat very well until lighter in colour. In a separate bowl, whisk the egg whites until foamy. Add the 1 tbsp. of sugar and whisk again until stiff and shiny. Set aside.
  3. Sieve the flour, baking powder and salt into the sugar and oil mixture. Pour in the coconut milk and stir well. Fold in the egg whites carefully to preserve the air. 
  4. Spoon the batter evenly into the prepared tins and level the tops. Bake for 20-23 minutes until golden and a skewer inserted comes out clean. Leave the cakes to cool in the tins for 1 minute before removing onto a wire rack to cool completely. 
  5. Meanwhile, make the frosting. Put the egg white and sugar into a heatproof bowl. Place the bowl over a pan of simmering water and whisk constantly until doubled in volume, shiny and white. 
  6. Put the cheese and cream into a separate bowl and mix well. Add a spoon of the egg whites and beat in well. Fold in the remaining egg and vanilla.
  7. Once the cakes are cool, you can assemble the cake. Read above to find out how I decorated it!
Enjoy!


Keep the cake covered and stored at room temperature for 2 days or in the fridge for 4 days. 




Coconut cloud cake
1 slice (1/8)




4 comments:

  1. your definitely right about the cake being light and fluffy.. that slice looks delicious! craving some right now.

    ReplyDelete
    Replies
    1. Thanks Thalia, this cake is super light and so tasty!
      Eve x

      Delete
  2. Wow gorgeous cake! The snow white icing is stunning!

    ReplyDelete
    Replies
    1. Thanks Jessica, the icing is so good to eat just out of the bowl or on this luscious cake!
      Eve x

      Delete

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