Eggless crepe style pancakes filled with coconut and jaggery that...Read More
Fluffy, light and melt in your mouth coconut cake that is filled with fresh coconut, desiccated coconut, coconut oil and shredded sweetened coconut. A tea party bundt recipe unlike any other.
When I say my mom and I love coconut it is an understatement. We would choose the coconut dishes on a menu at restaurants even if we have had them before because we absolutely love coconut in every form. Another person who I know loves coconut as much as I do, if not more, is Lorraine, my dear friend in Antigua. She could eat anything coconut including coconut chunks as a snack. So when I say this recipe is a coconut lovers dream come true, I mean every bit of it cause these coconut lovers have approved it.
In saying this I must be honest and mention that I am passionate about all my coconut recipes but this one I hold close to my heart cause I made it in 2020 (the year everyone will be talking about forever) for my mother on her birthday. Things were obviously very strange and we were all doing our best to stay safe, happy and sane.
When I wanted to make this cake, I couldn’t get my hands on fresh coconut as ingredients were running low everywhere. So I made her a vanilla cake for her birthday and once I got my hands on freshly grated coconut I made her this one instead, we were 1 week later than the date but hey she got two cakes and this one made up for the lost time.
I made this recipe in my planetary mixer (stand mixer) but you could use an electric beater or a whisk but this would take longer for sure. A lot of the texture comes from the way the batter is beaten, hence don’t make any shortcuts and ensure you follow the steps to achieve that perfect fluffy cloud like coconut cake.
This cake is perfect all around. It can pass of as a celebration cake, a regular tea cake, a Sunday bake or even a weeknight adventure. I love topping the cake with a little coconut buttercream and shredded sweetened coconut. I would recommend following the recipe as it is for the best results but there are a few substitutes that work for certain ingredients in this recipe.
A few substitutes:
Flour – Ideally cake flour is best here but all purpose flour or self raising flour also works in this recipe.
Gluten free – Swap the flour for a mixture of almond powder and gluten free all purpose baking flour. I would suggest 40/60 ratio respectively.
Butter – I have used salted Amul butter here but any butter works well. You could use unsalted and add more salt if needed. The butter must be at room temperature, soft to touch for the cake and the icing.
Virgin coconut oil – This coconut oil is solid at room temperature and melts once heated. This is added into the cake as well as the frosting hence I think it is very important element of flavor but you could use regular coconut oil however the texture won’t be as fluffy since you won’t be able to incorporate that much of air into the batter as the regular coconut oil is in liquid form.
White sugar – This cake is on the whiter side hence using fine white sugar, castor sugar, granulated white sugar are great options here. You totally could use coconut sugar however, it has an earthy taste as well as a brown color that will affect the overall appearance of the cake once baked.
Egg whites – I like using only egg whites here as it keeps the cake white instead of yellow. However if you want to use whole eggs, use 3. If you are using just egg whites like the recipe suggests, use 5 egg whites. Don’t throw the yolk away, you can save them for custard or lemon curd.
Yogurt – Yes you could use coconut yogurt but I like using regular yogurt. You could also use sour cream or buttermilk. This helps the cake stay moist and crumbly.
Coconut milk – It is a coconut cake so I would recommend using only the best coconut milk or coconut cream at room temperature but you could use regular milk or almond milk if you like. You can get coconut milk in powder form which also works, just dissolve it in water first.
Fresh coconut – I wouldn’t recommend skipping this for anything else. I use finely grated fresh coconut. The real deal is the best option here.
Desiccated coconut – If you don’t have desiccated coconut you can use corn flour in place of it. Again the flavor will change but the texture would not get affected.
Shredded sweetened coconut – This is not easily available but if you can get your hands on it, make sure you buy a couple of packets and store them in the freezer as they last for a very long time and work as garnish for many cake recipes. I use it in the cake and as a garnish on top of the icing. You can leave it out and use freshly grated coconut here.
Icing sugar – The icing/buttercream calls for icing sugar which is also powdered sugar, you can not use another sugar to make the buttercream. It must be this one.
Vegan – If you were to make this cake vegan, substitute the egg whites with egg replacing powder (Bobs Red Mill is a good one) or flaxseed eggs. The yogurt can be any vegan non flavored yogurt. The butter can be a combination of vegan butter spread or vegetable shortening for the cake and the icing.
Baking – This cake is a bundt so it does take some time to bake but you could bake it in an 8/9 inch round cake tin for 30-34 mins, until tooth pick inserted into the center comes out clean. You could bake them as cupcakes and you will get about 18 cupcakes from this batter, they would take 12-14 mins to bake.
Once the cake is baked, let it cool down for at least 15-20 mins before removing from the tin. It can stay at room temperature for 1 day but since it has so much coconut in it I would recommend covering the cake well and storing in the fridge for 3 days. If you wan to store it longer, portion it and wrap each piece in cling film before freezing for 2 weeks. When ready to eat let it thaw and warm in the microwave for a few seconds until room temperature. The cake must be eaten at room temperature, if the coconut cake is cold don’t bother eating it.
Lets make some cake and eat it too, Happy Baking Ninjas!
- Planetary mixer
- Electric hand beater
- Large bowl
- Medium bowl
- Bundt tin
- 260 gm Flour
- 30 gm Desiccated coconut
- 100 gm Fresh coconut grated
- 30 gm Shredded sweetened coconut
- 10 gm Baking powder
- 8 gm Baking soda
- 4 gm Salt
- 140 gm Butter soft
- 30 gm Virgin coconut oil solid
- 300 gm Castor sugar
- 5 Egg whites
- 120 gm Yogurt
- 15 gm Vanilla
- 240 ml Coconut oil
- 50 gm Butter soft
- 30 gm Virgin coconut oil solid
- 250 gm Icing sugar
- 5 ml Coconut milk
- 5 ml Vanilla
- Pinch of salt
- Shredded sweetened coconut
- Preheat your oven to 180℃.
- In a bowl add the flour, desiccated coconut, fresh coconut, shredded coconut, baking powder, baking soda and salt. Stir to evenly distribute.
- In a planetary mixer with the paddle attachment add the butter and virgin coconut oil. Beat for 4 mins on medium until pale in color. You can do this with an electric beater or with a whisk by hand.
- Add the sugar and beat again for another 4 mins. Scrape down the sides if needed.
- Add the yogurt and beat until smooth. 2 mins should be enough. Add the vanilla and beat again.
- Add the egg whites in 3 parts and beat again until well incorporated. It might look curdled or split. That is fine.
- Add the dry ingredients in 3 parts alternating with the coconut milk and mix on low.
- Once all the ingredients have been added, scrape down the sides and give it one last mix on medium for a minute.
- Grease your bundt tin well with butter and then desiccated coconut or regular flour. This will ensure the cake doesn’t stick to the tin once baked. Add the batter in your tin and bake for 50-55 mins. This might bake faster or slower depending on your oven hence you know when the cake is done if it is risen, might have some cracks on the surface, a tooth pick inserted into the cake comes out clean or with moist coconut bits, it will be golden brown on the top and if you press it lightly with your finger it should spring back.
- Leave to cool for 15-20 mins before removing from the tin and let it cool completely before icing.
- To make the icing beat all the ingredients except for the coconut milk in a bowl until smooth, light and fluffy. I like using my electric hand mixer for this. Add the coconut milk to loosen the texture a bit however this is based on you and how you want to decorate your cake.
- Once the cake is cooled, dollop the icing on top of the bundt and sprinkle with shredded sweetened coconut. Slice, serve and enjoy.
- All ingredients must be at room temperature.
- You can use 3 whole eggs instead of 5 egg whites but this will change the color of the cake.
- Don’t over beat the batter once all the ingredients have been added.
- Brush your bundt with softened butter well, make sure to get each nook and corner to ensure the cake doesn’t stick to the tin once baked.
- If the buttercream is too thin and runny add more icing sugar and beat well.
- Make sure to chill it a little as if you kitchen is hot the icing will melt.
- How do you know if the cake is done? If it is risen, might have some cracks on the surface, a tooth pick inserted into the cake comes out clean or with moist coconut bits, it will be golden brown on the top and if you press it lightly with your finger it should spring back.