Caramelized Coconut Cake Recipe
Description:
This delightful Caramelized Coconut Cake is a perfect dessert for those who love rich, sweet flavors with a hint of coconut. The cake is made with a unique caramelized coconut filling that adds depth and richness, paired with a soft and fluffy cake base. Ideal for tea time, it pairs beautifully with a hot cup of coffee or a refreshing beverage. Whether you’re hosting guests or enjoying a cozy afternoon, this cake will leave a lasting impression.
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Servings: 10
Ingredients
Ingredient | Quantity |
---|---|
Whole Wheat Flour | 1/2 cup |
All Purpose Flour (Maida) | 1/2 cup |
Baking Powder | 1 teaspoon |
Baking Soda | 1/4 teaspoon |
Sugar (Powdered, divided) | 1 cup (divided into two equal portions) |
Coconut Milk (Room Temperature) | 1/2 cup |
Sunflower Oil | 1/3 cup |
Whole Eggs (Room Temperature) | 2 |
Fresh Coconut (Grated) | 1 cup |
Vanilla Extract | 1/2 teaspoon |
Salt | 1/4 teaspoon |
Water | 2 tablespoons |
Butter | 1 tablespoon |
Nutritional Information (Per Serving)
Nutrient | Amount per Serving |
---|---|
Calories | 210 kcal |
Carbohydrates | 32g |
Protein | 3g |
Fat | 9g |
Saturated Fat | 1.5g |
Fiber | 2g |
Sugar | 17g |
Cholesterol | 45mg |
Sodium | 85mg |
Instructions
Step 1: Prepare the Caramelized Coconut
- Combine sugar and water: In a pan, add 1/2 cup sugar along with 2 tablespoons of water. Heat the mixture over medium-low flame. Important: Do not stir or mix it while the sugar is melting.
- Caramelize the sugar: As the sugar melts, it will turn golden and eventually reach a deep brown color. Once this happens, reduce the heat to the lowest setting.
- Add butter and coconut: Stir in 1 tablespoon of butter using a hand whisk, and then add the freshly grated coconut. Mix well for about 30 seconds. Remove the mixture from heat and set aside to cool. (It’s okay if the coconut mixture is still slightly warm when added to the batter.)
Step 2: Preheat the Oven and Prepare the Baking Pan
- Preheat oven: Set your oven to preheat at 180°C (350°F).
- Prepare the baking pan: Grease your baking pan with soft butter and dust it lightly with flour to prevent sticking.
Step 3: Prepare the Dry Ingredients
- Sift dry ingredients: In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Sift through a fine sieve to ensure no lumps and to evenly mix the dry ingredients. Set aside.
Step 4: Beat the Eggs
- Beat the eggs: In a separate bowl, add the 2 whole eggs. Use an electric beater to whisk for about 15 seconds.
- Add sugar: Add the remaining 1/2 cup of powdered sugar to the eggs and continue beating until the mixture turns pale and fluffy. This should take around 2-3 minutes.
Step 5: Add the Wet Ingredients
- Incorporate oil and coconut milk: Add the sunflower oil, coconut milk, and vanilla extract to the egg mixture. Beat again until the mixture is smooth and well combined.
Step 6: Combine the Wet and Dry Ingredients
- Add caramelized coconut: Once the caramelized coconut mixture has cooled slightly (lukewarm is fine), add it to the egg mixture and gently beat it in on the lowest speed. The caramelized coconut will infuse the batter with a rich, sweet flavor.
- Add dry ingredients: Gradually add the sifted dry flour mixture to the wet ingredients. Use a spatula to fold the flour in gently—avoid overmixing to keep the cake light and airy.
Step 7: Bake the Cake
- Prepare for baking: Pour the batter into the prepared greased pan.
- Bake: Place the pan in the preheated oven and bake at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Serve
- Cool and serve: Allow the cake to cool for a few minutes before serving. For an extra special touch, serve the Caramelized Coconut Cake with a steaming cup of Punjabi Style Espresso Coffee and some Kucho Nimkis (Indian savory treats) on the side. The rich flavors of the coconut cake will perfectly complement the coffee and snacks.
Tips for the Perfect Caramelized Coconut Cake
- Room Temperature Ingredients: Ensure that the eggs, coconut milk, and butter are at room temperature before starting. This will help the batter come together more smoothly.
- Don’t Overmix the Batter: When folding the dry ingredients into the wet, mix only until combined. Overmixing can lead to a dense cake.
- Cooling the Coconut: While you don’t need to cool the caramelized coconut completely, allowing it to cool slightly before adding it to the batter ensures that it won’t affect the texture of the cake.
Pairing Suggestions
- Beverages: This cake pairs wonderfully with a cup of Punjabi Style Espresso Coffee or any strong black tea.
- Snacks: For a complete tea-time experience, serve with Kucho Nimkis (crispy fried Indian savory pastries) or any crunchy snack of your choice.
This Caramelized Coconut Cake is a delightful dessert that combines the richness of caramelized coconut with the softness of a fluffy cake base. It’s sure to be a hit at your next gathering or as a special treat for your family.