Coconut dream cake by Yotam Ottolenghi and Noor Murad
I hope you had a wonderful weekend. I hope you enjoyed some special moments with the special people in your life.
It was gorgeous weather-wise here in Melbourne. A very welcome change given we’ve all been asking the same question “where oh where is the sun for this time of year”? It is so nice to open up the doors of the house and it is so nice to sit outside & absorb some of those warm rays.
Speaking of weekends, we’ve just had what feels like somewhat of a family festival.
I threw surprise birthday drinks at home for Michael last Friday. A small and intimate group of his friends. I decided it was a lovely idea only 24 hours before blastoff but failed to keep top of mind that we both predominantly work from home these days. Let me tell you, there was a frenetic pace cracking one-hour prior. Ettie arrived home from school & pretended she really needed her Dad to go for a walk with taking Ned for a walk with her #blessthatkid
On Saturday, it was Grace’s nineteenth birthday. Family brekky out & her friends over for music, pizza plus #beerpong. The ping pong table sure needed a good wipe down (aka ‘hose off) come Sunday.
It is Ettie’s birthday today, which marks the closing of our festival. This gorgeous one is keeping it all very chilled this year. Our minds and bodies are a bit abuzz from all this socialising, so a chilled night at home is all she wants. Phew.
In other news but in birthday theme, Ottolenghi and Noor Murad were held in even higher regard by me on the weekend than the usual very high regard.
I made the Coconut dream cake by Yotam Ottolenghi and Noor Murad from their new cookbook, ‘Shelf love‘, to celebrate all of our family birthdays. I went to Team Two-layers with Noor, but if you were with Ottolenghi on Team One-Layer, you would be equally happy.
The flavours of this cake are so lovely, and it is such a pretty cake too. I think it would make for a perfect cake come Christmas day also.
With love & wishing you happy baking days always,
For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.
Coconut dream cake by Yotam Ottolenghi and Noor Murad
- Stand mixer
- 20 cm round cake tin or 33 x 23 cm rectangle cake tin
- Offset spatula; for icing the cake
For the cake:
- 320 g self-raising flour
- 15 cardamon pods shells discarded and seeds, roughly crushed with a mortar and pestle
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon of salt
- 300 g caster sugar
- 170 g unsalted butter at room temperature, then cut into 3 cm cubes
- 5 egg whites at room temperature
- 120 g Greek yoghurt at room temperature
- 1 tablespoon of vanilla bean paste
- 240 ml coconut milk full fat
For the coconut icing:
- 200 g unsalted butter at room temperature, then cut into 3 cm cubes
- 150 g icing sugar. sifted
- 150 g cream cheese full fat
For the coconut topping:
- 100 g coconut flakes
- 3 tablespoons of maple syrup
- 10 cardamon pods shells discarded and seeds, roughly crushed with a mortar and pestle
- 1/4 teaspoon of salt
- Preheat the oven to 165oC fan-forced.
- Grease and line the base and sides of 2 x 20 cm round springform cake tins with baking paper. You can bake the 2 cakes one at a time if you only have one 20 cm round tin.
- Alternatively, use a rectangular baking tin 33 cm x 23 cm, 4 cm deep.
- Place the flour, cardamon, bicarbonate of soda and salt into a large bowl and whisk together to combine.
- Place the caster sugar and softened butter into the bowl of a stand mixer. With the paddle attachment in place, beat on a medium-high speed until light and fluffy - approximately 4minutes. Scrape down the sides with a spatula. Lower the speed to medium and add the egg whites. Mix until just incorporated, and then add the yoghurt and vanilla bean paste. Beat for 30 seconds. Scrape down the sides again with a spatula. Add one-third of the flour mixture and one-third of the coconut milk. Alternate these until combined, and the mixture is smooth.
- If you are Team two-layers: Transfer half of the mixture (about 630g) into one tin and the other half of the mix in the other prepared tin. Bake for 35 minutes or until a cake skewer comes out clean.
- If you only have one round tin, allow the first cake to cool slightly after cooking and release it carefully from the cake tin. Line the tin again and now bake the other cake for 35 minutes. Allow both cakes to cool completely.
- If you are Team one-layer, Transfer the cake mixture to the prepared rectangle baking tin and bake for 35 minutes or until a cake skewer comes out clean. Allow the cake to cool completely.
- To make the coconut topping, place the coconut flakes, maple syrup, cardamom and salt on a lined baking tray. Toss to combine. Bake on 165oC fan forced for 8minutes. Stir everything again & bake for a further 5 minutes or until golden and crispy. Set aside to cool, and it will crisp up further.
- To make the icing, add the butter and icing sugar to the bowl of a stand mixer. Using the paddle mixer, beat on medium-high heat until light and creamy. Add the cream cheese and mix on medium-low speed until combined.
- If you are Team two-layers: Spread a little less than half of the icing on the top of one of the cakes. Gently place the other cake on top. Spread the remaining icing on the top and sides of the cakes, using an offset spatula to help you. If it looks a little messy, it is no problem, and it is all part of the charm. Top with the coconut topping, leaving the sides exposed.
- If you are Team one-layer, Spead the icing all over the top of the cake, creating little waves and grooves with your spatula. Top with the coconut topping just before serving.