Topped With Shredded Coconut
Coconut milk or cream is the extract of the freshly grated endosperm of mature coconut fruit, also known as the kernel, coconut meat or flesh. According to wiki, several grades of coconut milk exist based on the fat content, which varies from thick, at 20-22% fat, to thin, at 5-7% fat level. The milk can be prepared by directly squeezing freshly grated coconut meat or flesh, through cheesecloth. The squeezed coconut meat or flesh is then soaked in water and squeezed for the second time to obtain thin coconut milk. Fresh coconut milk is rare, in non-coconut producing countries.
Processed coconut milk can be bought in cans or tetra packs in local stores or supermarkets. The canned coconut milk is a combination of thick and thin coconut milk, with water added, as a filler. The thick milk usually floats on top and can be separated and used in recipes that call for coconut cream. Shaking the can, prior to opening will even it out to a creamy thickness. Once opened, cans of coconut milk, must be refrigerated and used within a few days. Coconut cream can also be bought canned, in tins or tetra packs.
Coconut milk is a common ingredient in many tropical cuisines. It’s used to make curries, stews, seafood and desserts but can also be used as a milk substitute, in cakes and as an ingredient in smoothies and other drinks like Piña colada. Today I want to share with you a cake, made with coconut milk (I used canned coconut milk), desiccated coconut and white chocolate chips and topped with shredded or desiccated coconut. The cake tasted extremely nice. I would recommend it for all coconut lovers. I hope you’ll enjoy the cake, if you ever decide to make it.
Coconut Milk Cake with White Chocolate Chips
Preparation time: 20 minutes; Baking time: 1-1¼ hours Makes: 9-inch (23cm) round cake
- 330g (11oz, 2⅔ cups) self-raising flour (I used all-purpose and added 2½ teaspoons baking powder)
- 2½ teaspoons baking powder
- 190g (6.7oz, 12 tablespoons, 1½ stick + 1 tablespoon) butter
- 1 teaspoon coconut extract (essence) (optional)
- 270g (9oz, 1⅓ cup) sugar
- 3 eggs
- 50g (½ cup, 2oz) desiccated coconut
- 100g (½ cup) white chocolate chips
- 180mls (¾ cup, 6fl oz) unsweetened coconut milk
- 2 tablespoons warmed and sieved apricot jam (for brushing the top of the cake)
- Extra desiccated or shredded coconut for sprinkling on top
- Preheat oven to 350°F (180ºC) ten minutes before using . Grease and line a 9” (23cm) round tin (pan) with parchment paper. Sift or whisk the flour and baking powder and set aside.
- Cream the butter, essence and sugar in a bowl with an electric mixer until light and fluffy.
- Beat in the eggs, one at a time, until fully combined.
- Stir in the desiccated coconut and white chocolate chips.
- Stir in half the sifted flour and half the coconut milk, then stir in remaining flour and coconut milk.
- Pour the mixture into the prepared pan (tin). Bake at for 1-1¼ hours, or until golden or until a skewer inserted in the middle of the cake comes our clean. Stand for five minutes then transfer on a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.
- Last updated: February 22, 2019
Point to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 1 hour 10 minutes.
Step By Step Photos
Please remember to assemble all ingredients before you start.
Preheat oven to 350°F (180ºC) . Grease and line a 9” (23cm) round tin (pan) with parchment paper. Sift the flour and baking powder and set aside.
Cream the butter, essence and sugar in a bowl with an electric mixer until light and fluffy.
Beat in the eggs, one at a time, until fully combined.
This is what the mixture looks like after adding all eggs
Stir in the desiccated coconut and white chocolate chips
Stir in half the sifted flour and half the coconut milk, then stir in remaining flour and coconut milk
This is what the final mixture looks like
Pour the mixture into the prepared pan (tin). Bake at 350° (180°C) for 1-1¼ hours or until golden and a skewer inserted in the middle of the cake comes our clean. (I baked the cake at 350°F (180°C) for 1 hour 10 minutes.)
Stand for five minutes then transfer on a wire rack to cool.
Brush the cake with some warmed and sieved apricot jam and sprinkled some shredded coconut on top.
Decorate with some strawberries or other fruit
The cakes yields 8-10 slices, depending on size
I had one huge slice
We really enjoyed eating this cake because we all love coconut
myfavouritepastime.com Last updated: February 22, 2019