Topped with toasted coconut flakes for a satisfying crunch, this cake is a decadent treat that will transport your taste buds to a sunny beach with every bite. Each layer is infused with the essence of coconut, creating a moist and tender crumb that melts in your mouth.
Ingredients:
For the cake:
- 16 ounces plain or toasted sugar (about 2 1/4 cups; 455g)
- 4 1/2 teaspoons baking powder
- 2 1/4 teaspoons (9g) Diamond Crystal Kosher Salt; use about half the volume or equal weight for table salt
- 4 ounces (8 tablespoons; 115g) unsalted butter, soft but cold, about 60°F (16°C)
- 4 ounces (about 2/3 cup; 115g) virgin coconut oil, such as Vita Coco, creamy and soft, about 72°F (22°C)
- 3 large eggs, warmed to about 65°F (18°C)
- 1/2 teaspoon vanilla extract (about 1 tablespoon; 15g); Tahitian works particularly well
- 12 ounces all-purpose flour (about 2 2/3 cups, scooped; 340g) (see notes)
- 2 ounces coconut flour (about 2/3 cup, spooned; 55g), such as Bob’s Red Mill
- 18 ounces unsweetened, full-fat coconut milk (about 2 1/4 cups; 510g), stirred well, reserving the rest for the ganache
To finish:
- 1 recipe creamy coconut glaze
- 1 recipe caramelised white chocolate ganache made with coconut milk
- 7 ounces (195g) sweetened coconut flakes, lightly toasted
Method:
For the cake:
Preheat the oven to 175°C (350°F). Grease and flour three 8-inch cake tins.
In a large bowl, whisk together the sugar, baking powder and salt.
Add the butter and coconut oil to the dry ingredients and mix until crumbly.
Beat in the eggs one at a time, then fold in the vanilla extract.
Combine the flours: In another bowl, whisk together the all-purpose flour and coconut flour.
Add the flour mixture and coconut milk to the dough, beginning and ending with the flour mixture.
Divide the mixture evenly between the prepared trays. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cakes to cool in the tin for 10 minutes, then invert onto wire racks to cool completely.
When cooled, frost with creamy coconut icing and drizzle with caramelised white chocolate ganache made with coconut milk.
Sprinkle with toasted desiccated coconut.
