Coconut Cake

I started this recipe with hesitation since I thought I’d get some pushback from the cake eaters. I didn’t think they’d be fans of coconut cake. They surprised me by saying, sure, let’s give it a shot! I was pleased since I’d been eyeing some desiccated coconut lurking in the pantry saying use me, use me! I then took advantage of them by experimenting on them with a coupla versions but quite quickly to my happy surprise, I developed this recipe and not only did we all love it but they loved it so much they told me to make it again! That’s the sign of a winner. So let’s organize the ingredients.

Preheat the oven to 350 F/180 C.

Now start by soaking the coconut in the coconut cream. This is to rehydrate the dried coconut making it moist.

Just pour it into the cream, stir and let sit about 10 minutes in a bowl. Then add add oil and vanilla and set aside.

K. Now take the eggs and sugar and whip them together (I do it in a mixer)

until they lighten, rise in the bowl and get fluffy like so:

Add the flour, baking powder, salt

alternately with the coconut mixture beating till all the flour mixture and coconut mixture are incorporated, scraping down sides with spatula. Pour batter into greased and floured Bundt pan.

Place into hot oven and bake approximately 40 minutes or till golden brown and a wooden toothpick comes out clean with a crumb or two sticking to it.

Cool completely on wire rack. Gently pry all around pan and around center tube to release cake, place plate on top of pan, flip out and serve.

Coconut cake

1 cup (90 grams) dried/desiccated (not shredded) coconut

1 1/4 cup (300 grams) coconut cream

4 tablespoons oil

2 teaspoons vanilla extract

4 eggs

1 3/4 cups (350 grams) white sugar

2 cups (250 grams) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Directions:

Preheat oven to 350 F/180 C.

Soak dried coconut in coconut cream in a bowl for 10 minutes, after stirring well together. Then add oil and vanilla. Set aside.

In bowl of mixer, whip eggs with sugar for about 5 minutes till light in color and fluffy. Mix flour, baking powder and salt. Alternate flour mixture and coconut cream mixture adding to the whipped eggs and sugar in the mixer just till combined, scraping down sides with spatula. Pour batter into greased and floured Bundt pan. Bake for 40 minutes or till browned and a wooden toothpick or skewer comes out with a moist crumb or two . Cool on wire rack, pry gently away from sides all about the cake pan and middle tube till it releases, place plate or platter on top of pan and flip cake out on platter to serve.