Coconut cake

 

Not my birthday cake, but close enough… G. and I share the same birthday, and it has become sort of a tradition to have a dinner party around this time of the year. After agonizing for a couple of days what I would be baking for the occasion, I ended up seeing this one on Thomas Keller‘s Ad hoc at home.  It was just not the flavors which caught my attention – there was also a very nice story attached to it. And, having read this was a very dear cake to him, I decided to go for it in less than heartbeat. Let me warn you, it is not an easy dish. But, it is so rich and velvety you end up forget all the cooking efforts once you start eating it.

In case you were wondering what sort extravaganza cake I baked this year, the answer is not 42…  I actually let myself be (very) spoiled my dear Zurich friends. All I can say is that it was chocolate, it was rich and it was dense. Very dense… which is always a good thing when it comes to chocolate.

Coconut cake (adapted from Thomas Keller‘s Ad hoc at home)

Ingredients 

• 500mL of coconut milk
• 1 1/2 teaspoons pure vanilla extract
• 380g of flour
• 1 tablespoon baking power
• 3/4 teaspoon of salt
• The whites of 6 large eggs
• 400 granulated sugar
• 180g of unsalted butter at room temperature
• 2 cups of drie shredded coconut
• Sugar syrup (3 parts of water to 1 part of sugar).

Method

1.Pre heat the oven to 180oC (=350oF).  Coat a baking tray with baking spray (or butter and flour).

2.Prepare the coconut-vanilla mixture. Put the coconut milk a small pan and whisk to blend. Bring to a gentle simmer, keeping on whisking until most the water has evaporated. You should have the equivalent of 1 cup. Remove from the heat and let it cool down. When the coconut is at room temperature, add the vanilla extract and mix well.

3. Prepare the dry ingredients mix. Sift the cake flour and the baking powder. Stir in the salt and put aside.

4. Prepare the white egg sugar mixture. Whip the whites with a whisker until they begin to froth. Slowly add 150g of sugar and whisk you see medium peak forming. (the whisker should be put to slow when you start adding the sugar, and then put to medium-high). Put aside.

5. Prepare the butter and sugar mix. Put the butter on a bowl and mix with a paddle at medium-low speed until it starts to soften.  Add the remaining sugar. Mix until it is light yellow and fluffy.

6. Mix the dry ingredients, the butter and coconut mix. It is not important not to over mix the batter. Each addition doesn’t have to be completely incorporated before you add the next. Add half the dry ingredients and mix; then add half the coconut mix and incorporate it. Start all over again: half of the remaining dry ingredients, then the coconut milk. Repeat with what is left. Make sure you mix the bottom of the bowl.

7. Gently fold in the egg whites (1/3 of it at a time).

8.Put batter in the  baking tray and gently smooth the type. Put in the oven for about 30min, and check with the skewer if it done. When the skewer comes out of cake dry, take the cake and let it cool down for about 10min before you remove it from the baking tray. Let it cool completely.

9. Meanwhile spread the coconut on a baking sheet and toast lightly – about 6 to 8min. Let it cool down.

10. Start working on the sugar syrup.  In a sauce pan, mix the sugar with the cold water and put to boil. Stir constantly until the sugar dissolves completely and the mixture is clear (app 3min).

11. Once the cake is cool, brush all the surfaces with the sugar syrup. Sprinkle with the roasted coconut.

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