This cake is simply divine! It has 3 components, all of them delicious and all of them coconutty. A lovely sponge that melts in your mouth and defies the laws of physics (and possibly the laws of chemistry too), a luscious coconut glaze and a crispy topping. It’s flavorful, satisfying and not overwhelmingly sweet, so it’s perfect for breakfast or brunch. It’s amazing served with coffee or tea as a late-afternoon snack and it’s also delicious served as a dessert, simply because it’s a cake after all.
Why I love Coconut Cake:
- it has a lovely coconut flavor
- it has such an interesting texture, it’s extremely soft and tender
- it’s flourless, it has only to 2 Tbsp of corn starch, so it’s gluten-free
- it’s ready in 40 minutes
- and before I forget: it has a lovely coconut flavor
for the sponge
- 3 large eggs
- 140g granulated sugar (I used 70g white granulated sugar and 70g brown Demerara sugar)
- 250g unsweetened coconut flakes
- 250ml whipping cream
- 20g corn starch
- 5g baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
for the glaze:
- 30g coconut cream
- 50g powdered sugar
- ¼ tsp vanilla extract
for the topping:
- 3 – 4 Tbsp raw coconut chips (dried)
- Preheat the oven at 400°F / 200°C (gas mark 6).
- Take a 26cm round cake pan (preferably with a removable bottom) and line it with parchment paper.
- In a large bowl mix the eggs with sugar and salt until the sugar has melted and the composition has doubled in size.
- Add the vanilla extract and the whipping cream and stir with a silicon spatula until combined.
- In another bowl combine the coconut flakes with the corn starch and the baking powder.
- Add the dry ingredients to the large bowl and stir until just combined.
- Pour the batter in the tray and level with a spatula. Bake the sponge in the preheated oven for 10 minutes. Reduce the heat to 350°F / 180°C (gas mark 4) and bake for further 20 minutes or until a toothpick inserted in the center of the sponge comes out clean.
- Remove the sponge from the oven and let it cool down for 5 minutes. Remove the cake from the tray and let it cool to room temperature on a wire rack.
- Meanwhile prepare the glaze. In a bowl combine the coconut cream with the powdered sugar until smooth and creamy. Add the vanilla extract.
- Prepare the crunchy coconut chips. Toast the coconut chips in a pan over medium – high heat for 2 – 3 minutes or until golden brown.
- Pour the glaze over the sponge, garnish with coconut chips, slice and enjoy.