Ep 9 - Coconut and Almond Oil Cake
Ingredients for the cake
1+1/2 cups Trident Coconut Milk
7 Tbsp coconut
1/8 tsp. salt
1 cup Olivado Almond Oil
2 cups flour
4 tsp baking powder
Coconut Icing Ingredients
3 egg whites
1 cup sugar
1/2 tsp cream of tartar
2 tsp vanilla
1/3 cup shredded coconut
Preheat oven to 180 degrees. Grease two 20cm-22cm cake tins.
Stir the shredded coconut into the coconut milk. Set aside to let soak.
Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
Beat egg whites with an electric mixer until like whipped cream. Set aside.
To the yolks, add the sugar, salt, and oil. Beat to a smooth consistency.
Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
Fold the beaten egg whites into the mix. Pour mixture into prepared tins and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
To Make the Coconut Icing
Toast the coconut in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
Have a stainless-steel bowl set over a pot. In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
Add 3cm water to the lower pot and bring to a gentle boil. Reduce heat to low. Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the vanilla when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
Place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and don’t forget the sides.