- THIS DEEP, DENSE, DECADENT CAKE IS INSPIRED BY THE FLAVORS OF A CLASSIC INDIAN DESSERT CALLED KARANJI- AN EMPANADA STUFFED WITH COCONUT, POPPY SEEDS AND ALMONDS.
- FRESH COCONUT IS COMMONPLACE IN INDIA SO THIS COCONUT CAKE IS MADE WITH FRESHLY GRATED COCONUT BUT YOU CAN USE SHREDDED UNSWEETENED OR FROZEN AND DEFROSTED COCONUT AS WELL. THIS IS A FUN CAKE TO MAKE AT CHRISTMAS. IT'S RICH AND FESTIVE BUT ITS FLAVORS ARE VERY DIFFERENT FROM TRADITIONAL CAKES AND PIES SERVED DURING THIS HOLIDAY. IN THE SUMMER I SERVE IT WITH GRILLED PINEAPPLE.
- SERVES 12-14
- 2 tbsp white poppy seeds
- 330 grams unsalted butter, softened at room temperature, plus a tablespoon for greasing the cake tin
- 2 cups sugar, powdered finely in a grinder
- 6 eggs, at room temperature, lightly whisked
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon lime or lemon zest
- 1/2 cup tinned coconut milk
- 1/2 cup milk
- 1/2 cup freshly grated white meat of coconut
- In a bowl sift together-
- 3 cups all-purpose flour, plus more for dusting the pans
- 3/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg powdered
- 1/2 teaspoon salt
- 9 inch cake tin lightly oiled and lined with parchment paper
- APPROX 225 grams cream cheese and room temperature
- 1/2 cup tinned coconut milk
- 50 grams unsalted butter
- Pinch salt
- 1 cup confectioner's sugar
- 1/2 tsp vanilla extract
- 1 cup freshly shredded unsweetened coconut or defrosted frozen or shredded unsweetened coconut
- Preheat the oven to 350 degrees F. Dust the oiled and lined cake with a little flour at the bottom and the sides.
- In a dry skillet toast poppy seeds on a medium flame about 1 minute. Reserve.
- In the bowl of an electric mixer fitted with a paddle attachment or using an electric hand whisk, cream the butter and sugar on medium-high speed for 3 minutes, until light yellow and fluffy. With the mixer on medium speed, add the beaten eggs 2 at a time, scraping down the bowl once during mixing. Add the vanilla and zest and whisk well.
- Add the sifted dry ingredients one cup at a time and beat until well incorporated. Add the cooled poppy seeds.
- Add the milk and coconut milk to the batter. Mix until well combined.
- Add the shredded coconut and beat until just mixed.
- Pour the batter into the CAKE pan and smooth the top with an icing spatula or use the back of a flat ladle.
- Bake in the center of the oven. Place an overhead rack above the cake pan. Bake for approx 65 minutes, until the top has browned, the cake sides have pulled away just a little from the cake tin and a cake tester inserted in the middle comes out clean.
- Cool on a baking rack in the cake pan for 60 minutes, then turn the cake out onto a baking rack and cool completely about 2 hours in a warm climate. Return to cake tin, plastic wrap tightly and refrigerate several hours or overnight before slicing and icing.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment or using an electric hand whisk, combine the cream cheese, butter, coconut milk, vanilla extract on low speed. Add the confectioners' sugar and mix until fluffy. Refrigerate and allow it to thicken for several hours.
- To assemble, remove the cake from the tin. You can just ice the top or you can also cut the cake in half and frost the bottom layer and dust it with half the grated coconut. To decorate the cake, sprinkle the top with coconut, scatter some silver dragees and lightly press silver dragees into the sides. Serve at room temperature.
© 2023 All content copyright: Tara Deshpande