What can possibly go wrong when you bake a cake with coconut and coffee, NOTHING. The coffee-flavor icing makes the cake even more flavorful.
Why should you bake this cake?
Let me tell you, you are in for a treat that you will love. And if you are a coffee and a coconut lover, like I am, you will simply love this delicacy. I mean for me nothing could get any better than coffee and coconut infused together in a decadent cake that too with coffee-icing. Uh la la la. This cake is delicate, moist and looks fancy. All you need is a few ingredients on hand and you can easily bake this cake without any hassle. Enjoy the slice in your breakfast or with tea or for the matter, any time of the day. In short - You-will-simply-love-it.
Table of Contents
Strain the Coffee
Remember to infuse the coffee in the near-boiling and simmering (and not boiling) milk for 4-5 minutes. Also, remember to STRAIN the coffee and DO NOT USE it as-is. You do not want the coffee grains in the cake.
Use Unsweetened Coconut Flakes
Use fresh coconut flakes for this recipe. The freshness of the flakes will give it a punch of coconut flavor that you will adore. However, if you do not have fresh desiccated coconut on hand, you can use the store-bought unsweetened coconut flakes for this recipe. That is what I used for this recipe.
Ingredients Required
All-Purpose Flour
Desiccated Coconut Flakes
Coffee (steeped and strained)
Golden Syrup or Honey
Castor Sugar
Eggs
How to Store
In the Fridge: This cake will stay fresh in the fridge for up to 4 days.
In the Freezer: When you want to freeze the cake, wrap it in plastic wraps 1-2 times and add a layer of foil before stashing it in the freezer. The cake will stay fresh in the freezer for up to 3 months. Do not ice the cake before freezing. Prepare fresh icing when you want to serve the cake.
Recipe
Coconut Coffee Cake
Equipment
- 1 8-inch round pan
Ingredients
Coconut Coffee Cake
- 6 tablespoon butter (75 grams) room temperature
- 2 tablespoon castor sugar (25 grams)
- ¾ cup golden syrup or honey (175 grams) room temperature
- 1 ½ cup desiccated coconut flakes (280 grams)
- 1 ½ cup all-purpose flour (190 grams)
- ½ teaspoon baking soda (2.5 grams)
- ¼ teaspoon salt (1.5 grams)
- 2 eggs (large) room temperature
- 3 tablespoon coffee (5 grams)
- 5 tablespoon full-fat milk (72 grams) near boiling point
Butter Coffee Icing
- ½ cup butter (115 grams)
- 2 cups icing sugar (225 grams) sifted
- ⅓ cup desiccated coconut flakes (48 grams)
Instructions
Coconut Coffee Cake
- Preheat the oven to 325 F. Grease an 8-inch pan with baking spray and line it with a parchment paper.
- Take a heavy saucepan and heat the golden syrup, butter, caster sugar and desiccated coconut, stirring constantly until completely melted and well-combined. Transfer it to a big bowl.
- In another bowl, sift together flour, baking soda and salt and whisk together. Add it to the butter mixture.
- Add eggs, one by one, and combining well after each addition. Now add 3 tablespoon of the coffee-flavored milk into the batter. Mix well until combined.
- Pour the batter into the prepared cake tin and smooth the cake with an icing leveler.
- Bake it in the middle rack of the oven for 30 –40 minutes, until a wooden skewer inserted comes out clear.
- Cool the cake in the tin for 10 minutes and then turn it out on a wire rack to cool completely. Remove the parchment paper.
Butter Coffee Icing:
- Beat the butter until creamy.
- beat the butter until it is creamy, gradually add the sifted icing sugar in it and the remaining coffee-flavored milk that was save earlier. Mix it until you reach out a smooth consistency.
- Spread on the cake and decorate with desiccated coconut.
Jugni A
Our new found love!
Madeeha Anwar
Glad 🙂