Coconut dream cake

By Yotam Ottolenghi & Noor Murad

4.06 from 37 votes

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Course: Dessert, sweets, Cake

Cuisine: Middle Eastern

Prep Time: 30

Cook Time: 45

Servings:

Calories: 966kcal

Author: Nellie Kerrison | Relish Mama

Equipment

Oven
Stand mixer
20 cm round cake tin or 33 x 23 cm rectangle cake tin
Spatula
Offset spatula; for icing the cake

Ingredients

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

Instructions

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.

Notes

Note: You can make the coconut topping up to three days ahead. Store in an airtight container. Don't top the cake with these until just before serving (it doesn't take long....promise).

You can make the coconut icing up to three days ahead. Store in a container or bowl, well covered, in the fridge. Allow it to soften outside of the fridge before icing the cake.

You can make the cakes a day ahead. Wrap well to store and assemble and ice on the day.

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