Something is well & truly wrong with me.
At the time I made the cake, it was the only thing I could do to appease the god of cravings. The urge to consume coconut in the form of a dense, moist cake with a light island like flavor was just overwhelming.
Now that I have to recount the story of the cake, the only thing I can think of is my small kitchen, my little Sushi who liked to sleep between my feet whilst I worked away, and Mel, my monster of a man who undoubtedly would devour every crumb that was left in his path. I miss that. I miss them.
I wonder if making the cake again now would bring my boys here to me, or maybe even transport me back to them.
Oh I’m such a sap sometimes.
Seriously though, when I say I had cravings, I mean my taste-buds had full on pledged war against me until I gave them what they wanted. I wasn’t allowed to enjoy anything else until I broke down & wrote this recipe.
It was worth it. It was totally worth it.
– 150ml coconut milk
– 2 stalks of lemongrass, chopped
– 1 vanilla bean, chopped
– 150g coconut butter
– 150g sugar
– 3 large eggs, room temp
– 100g all purpose gluten-free flour (doves farm)
– 70g rice flour
– 1 tsp baking powder
– 0.5 tsp bicarbonate of soda
– 0.25 tsp salt
– 120g shredded coconut
1. combine the coconut milk, lemongrass & vanilla bean in a small pot & bring to a simmer over medium heat. Once simmering, remove from the heat & allow the lemongrass & vanilla to infuse for half an hour. Drain out the pieces & discard before using.
2. preheat the oven to 175°C
3. grease & line a 22cm spring-form cake tine with parchment.
4. cream together the coconut butter & sugar until well blended & then beat in the eggs one at a time making sure each is fully incorporated before adding the next.
5. place the shredded coconut in a processor & process until fine & powdery.
6. in a separate bowl, combine the flour, rice flour, baking powder, bicarbonate of soda, salt & shredded coconut. Using a hand held mixer, beat the dry ingredients together to aerate.
7. add a 3rd of the dry ingredients to the wet mix & beat until incorporated. Add in half of the infused coconut milk & once again beat until incorporated. Continue on this way until all the ingredients have been blended in: dry > wet > dry > wet > dry. Pour into the prepared tin & bake for 45-55 minutes or until a skewer inserted into the middle comes out clean.
8. allow to cool completely before icing.
– 100g mascarpone
– 150g heavy cream
– 100g white chocolate
– 150g shredded coconut flakes
1. in a double boiler, melt the cream & white chocolate together carefully. Then place in the freezer until chilled.
2. in a bowl, lightly beat the mascarpone before adding in the white chocolate & cream mixture. Continue to beat once added until stiff peaks form. Be careful not to over beat or else the cream will curdle.
3. cover your cooled cake with icing & then generously cover with shredded coconut.
4. serve & enjoy.