I am in love with coconut at the moment! It all started with Connoisseur’s new Sumatran Coconut ice cream, and now I’ve found myself drawn to every recipe I stumble across that features coconut.
I stumbled across this recipe on the Country Living website, and was intrigued by the flavour of the malt combined with the coconut- it’s absolutely divine, FYI. This gorgeous Robin’s Egg colour of the icing and the speckled decoration makes this sweet treat perfect for Easter, girly morning teas, or anyone with a sugar craving.
Speckled Malted Coconut Cake
Baking spray for pan
3 cups of plain flour, levelled
1 1/2 tsp baking powder
1/4 cup malted milk powder
1 tsp kosher salt
1 cup canola oil
1 cup half-and-half (or 1/2 cup cream + 1/2 cup whole milk)
1 cup sugar
1 tsp vanilla extract
1 tsp coconut extract
1 large egg
2 large egg whites
1 tsp brown food colouring
1/2 packet moist coconut flakes, lightly toasted
1 cup unsalted butter
1/2 cup coconut cream
6 cups icing sugar
Pinch of kosher salt
6 drops of blue food colouring
- Preheat oven to 180ºC. Lightly grease 3 x 20cm cake pans. Whisk together flour, baking powder, malt powder and salt in a bowl.
- In another bowl, whisk together oil, half-in-half, sugar, vanilla, coconut extract and whole egg until just smooth. Fold in flour mixture until just incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form. Very carefully fold egg whites into the batter until just combined.
- Divide among prepared pans. Bake for 18-22 minutes. My oven is usually slow, so I baked mine for 24 minutes. I found my cakes to be slightly dry, so in future I’d definitely opt for the lower cooking time. Cool pans on a wire rack, and then invert cakes onto the racks to cool completely.
- To make the icing, beat butter and coconut cream together in a bowl. Because I am such a fan of coconut, the next time I make this I’m going to decrease the amount of butter and increase the coconut cream, as the end flavour wasn’t quite as strong as I was hoping. Beat in salt and icing sugar, a cup at a time until smooth and well combined. I know this seems like a lot of sugar, but you need this icing stiff to hold the layers of cake together.
- Add your food colouring, a few drops at a time, until your icing is a lovely Robin’s Egg Blue colour. I actually used teal food colouring from Spotlight, but I’m sure plain blue would be just as pretty.
- Place one layer of your cake on a cake plate and ice with coconut buttercream. Repeat with remaining cakes, and then frost the sides with remaining buttercream. I had plenty of icing left over, and probably could have used even less.
- To decorate, combine the brown food colouring in a bowl with a few drops of water. Use a wide, very stiff paintbrush to dip into the mixture, and then gently fling the mixture onto the iced cake. Spread the toasted coconut around the base of the cake.