Dive into the decadence of this Spectacular Coconut Cake with Coconut Crumble, a dessert that promises to delight your taste buds. Featuring a rich, moist cake infused with the intense flavors of coconut milk and topped with a crunchy, sweet coconut crumble, this cake is a coconut lover's dream. The added touch of a light coconut glaze brings a perfect balance, making every bite a creamy, crunchy sensation.
Why You'll Love This: This cake is a masterpiece of textures and flavors. The moist base paired with the crispy coconut crumble offers a delightful contrast, while the coconut glaze adds just the right amount of sweetness. It's a versatile dessert that can be enjoyed at any time of the day and is sure to impress with its elegant presentation and exotic flavors.
Perfect Occasion: This Coconut Cake is perfect for special occasions like birthdays, anniversaries, or any festive gathering. It's also ideal for a high tea event or as a sophisticated dessert at a dinner party. Serve this when you want to offer something uniquely delightful and visually appealing to your guests.
Decoration Tips:
- Sprinkle the top with toasted coconut flakes to enhance the texture and add a golden color contrast.
- Serve each slice with a dollop of whipped cream or a side of vanilla ice cream to complement the rich coconut flavor.
- Edible flowers or a sprinkle of powdered sugar can add an extra touch of elegance for special occasions.
Ingredients:
- For the Coconut Cake:
- 1 and 1/2 cups of all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 1/2 cup of dried shredded coconut
- 230 grams of unsalted butter, melted
- 1 cup of regular sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of canned coconut milk (thick and intense)
- For the Coconut Crumble:
- 20 grams of unsalted butter, melted
- 20 grams of dried shredded coconut
- 20 grams of all-purpose flour
- 20 grams of regular sugar
- For the Coconut Glaze:
- 1/2 cup of powdered sugar
- 1 teaspoon of coconut milk
- 1 tablespoon of toasted dried shredded coconut
- Preparation:
- Preheat your oven to 350°F (180°C). Grease and flour a 25 cm by 10 cm rectangular baking pan.
- In a bowl, combine flour, baking powder, and dried coconut. Set aside.
- In another bowl, mix melted butter with sugar until well incorporated.
- Mix Wet Ingredients:
- Add vanilla extract and eggs to the butter-sugar mixture and stir until homogeneous.
- Combine with Dry Ingredients:
- Gently fold the flour mixture into the wet ingredients, being careful not to overmix to avoid a dense texture.
- Finally, stir in the coconut milk just until blended.
- Add Crumble and Bake:
- Sprinkle the coconut crumble evenly over the batter. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then unmold onto a wire rack to cool completely.
- Prepare the Glaze and Serve:
- For the glaze, mix powdered sugar with coconut milk until smooth, then stir in the toasted coconut. Drizzle over the cooled cake.
Enjoy this spectacular Coconut Cake with its delightful coconut crumble and exquisite glaze, perfect for making any occasion feel extra special!