Coconut and Cardamom Cake combines the warm, aromatic flavour of cardamom with the sweet, tropical taste of coconut. This cake is wonderfully moist and fluffy thanks to the addition of coconut extract and shredded coconut in both the cake batter and the creamy icing. Perfect for any occasion, this cake will impress with its delicate crumb and exotic flavours.
Ingredients:
For the cake:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus extra to grease the pan
- 1 1/3 cups (167g) all purpose flour
- 1 1/4 tsp baking powder
- 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
- 1/2 tsp ground cardamom
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup whole milk
For the frosting:
- 1 cup sweetened desiccated coconut
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups (220g) powdered sugar
- 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
- 1/2 teaspoon coconut extract
- 1/4 cup (or more) heavy cream
Method:
Preheat the oven to 175°C (350°F). Butter and flour a 9-inch round cake pan, tapping out any excess flour.
In a medium bowl, whisk together the flour, baking powder, salt and ground cardamom.
In a large bowl or stand mixer, beat the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Whisk in the vegetable oil, vanilla extract and coconut extract until well combined.
Gradually add the dry ingredients to the butter mixture in three batches, alternating with the whole milk in two batches, starting and ending with the dry ingredients. Mix until just combined after each addition, taking care not to overmix.
Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then invert onto a wire rack to cool completely.
While the cake is cooling, spread the sweetened shredded coconut on a baking tray and toast in the oven for 5-7 minutes, until lightly golden brown. Stir occasionally to ensure even toasting.
In a large bowl or stand mixer, beat the room temperature butter until smooth and creamy. Gradually add the icing sugar, salt and coconut extract, beating until well combined.
Add the heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency. Beat on medium-high speed for 2-3 minutes until fluffy.
When the cake has cooled completely, use a spatula to spread a generous layer of coconut icing over the top of the cake.
Sprinkle the toasted desiccated coconut evenly over the frosting.
Slice and serve the Coconut and Cardamom Cake with a cup of tea or coffee, or enjoy as a delicious dessert for any occasion.
