A very moist and fragrant coconut cake, accompanied by its instant coconut cream icing.
Prep time15 minutesmin
Cook time50 minutesmin
Total1 timeh10 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Keyword: cake
Yield: 6people
Ingredients:
Cake
250mlcanned coconut milk
90glight brown sugarquantity to adapt to your taste
55gcoconut oil
2large eggs
1ccnatural vanilla extract
200gall-purpose flour
1,5ccbaking powder
1pinch of salt
80gshredded coconut
Icing
20clcoconut cream90% coconut content (Kara brand)
2ccagave syrupquantity to adapt to your taste
1handful of coconut chipsin organic store
Instructions:
Cake
Preheat the oven to 175 ° traditional heat. Grease a cake mold (mine is 27cm).
In a bowl, whisk the liquid ingredients: coconut milk, brown sugar, coconut oil, egg and vanilla.
Separately, combine the flour, baking powder and salt. Then incorporate into the previous mixture. Finish by adding the grated coconut. Do not over mix the dough, just enough.
Pour the dough into the mold and bake for about 50 minutes: this varies depending on the oven. Check the cooking with a wooden pick. Leave to cool a little on the rack before unmolding.
Icing
In a hot pan, lightly roast the coconut chips (in a few seconds) then set them aside to cool.
In a container, mix the coconut cream (only the solid part, do not take the transparent liquid) and the agave syrup. Cover the cold cake with a spatula or tablespoon. Sprinkle with coconut chips then serve.
Notes:
Can be stored for 2/3 days at room temperature in a hood (away from light and heat). If you place it in the refrigerator it may lose its softness ...
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)