Easy Coconut Cake
Destination escape with this very moist coconut cake, accompanied by its creamy coconut mascarpone icing...
Ingredients
Coconut cake
- 3 eggs at room temperature
- 130 g granulated sugar
- 0,5 cc natural vanilla extract
- 55 g warm melted sweet butter or sunflower oil
- 135 g coconut milk in briquettes
- 135 g heavy whipping cream 30% at room temperature
- 130 g shredded coconut
- 95 g all-purpose flour
- 1 pinch of salt
- 2 cc baking powder
Coconut mascarpone glaze
- 130 g mascarpone cold
- 100 g coconut cream briquette, cold
- 2 cs icing sugar
- 1 cs shredded coconut
Prepare in advance
Coconut cake
- Preheat the oven to 180° traditional heat. Butter a round pan 20cm in diameter. Line the bottom of the mold with baking paper.
- Whisk the eggs and sugar until the mixture is a little foamy. Add the coconut milk, liquid cream, warm melted butter and vanilla then mix. Stir in grated coconut.
- Separately, mix the flour, salt, baking powder. Incorporate into the batter in two batches. Do not overmix, just enough so that you no longer see any flour.
- Pour into the mold and bake for about 30-33 minutes (it varies from oven to oven). Test for doneness by inserting a wooden pick: it should come out dry or with a few crumbs.
- Take out of the oven, let cool in the mold then unmold on a wire rack until completely cooled.
Coconut mascarpone glaze
- Whisk together the mascarpone, coconut cream and icing sugar until you get a creamy glaze.
- Using a spatula or tablespoon, spread the frosting over the cooled cake. Sprinkle with grated coconut.
- Enjoy quickly or place in the refrigerator until tasting (because of the icing). If you make the coconut cake without the frosting, you don't need to put it in the fridge.
Notes
This coconut cake can be kept (with frosting) in the refrigerator for up to 4-5 days, in an airtight bell to protect it from fridge odours.
Without icing, the coconut cake can be kept at room temperature for about 3 days in an airtight container.