Speckled Malted Coconut Cake

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.

picnic 040

picnic 087

picnic 046

Speckled Malted Coconut Cake

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

Icing

1 cup unsalted butter

1/2 cup coconut cream

6 cups icing sugar

Pinch of kosher salt

6 drops of blue food colouring

picnic 054

picnic 038

picnic 043

  • 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.

Heidi xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s