Sunday, 5 May 2013

Coconut Milk Cake

Oops, I promised the recipe for the coconut cake, and all of a sudden it's been nearly a week and still nothing - sorry! School holidays are a real time absorber... the days have completely flown by. On the plus side it gave me a chance to make the cake again, this time pimped a little for Mum's birthday.

This time I made a classic round cake, and filled it with a raspberry filling (courtesy of a slightly modified version of a recipe from Libby Weaver's cookbook - she's amazing!) The final cake is a little rough around the edges (literally, as I didn't quite have enough time or icing to give it the polished finished I had visualised, but the flavor combination was great. The filling is totally optional, and has some ingredients that are less likely to be found in your pantry, but worth the effort if you're making it for a special occasion.

Here are a couple of pictures of the second cake....

 Cook little cake, cook!

 Split through the middle 

 The raspberry filling goes on...

 The top deck in place (the top is a little brown but that's because I didn't follow my own time guidelines and got distracted with the kids!)

Iced up and ready to go. Super fast finish on the icing so ignore the very hasty, untidy work...the taste makes up for it!

Coconut Milk Cake 



170g Butter
200g Coconut Sugar
4tbsp date puree or honey
4 eggs
1Tbsp Vanilla essence
100g Plain Gluten Free Flour
½ cup coconut flour
a pinch of salt
1 tsp baking powder
200ml coconut milk + 4tbsp
70g shredded coconut

Chocolate ganache:

8Tbsp Coconut Milk
2Tbsp Date Puree
1Tbsp Coconut Oil
100g Dark Choc


1.     Preheat oven at 180C. Grease and line a cake tin (I used a round 20cm springform, but you can use whatever takes your fancy).
2.     Cream butter and sugar until light and fluffy
3.     Add eggs one at a time, beating well between each addition. Add vanilla essence
4.     In a separate bowl sift flours, baking powder and salt. Alternate adding flour mix with adding coconut milk.
5.     Add shredded coconut and mix until just combined.
6.     Bake for 30minutes or until inserted skewer comes out clean.
7.     Allow to cool for 10 mins in the tin then on cake rack to cool completely before icing (and adding the filling if you're using it).

1.     Warm coconut milk and coconut oil gently in a small pan on the stovetop.
2.     Add chocolate and stir until melted
3.     Mix in the date puree.
4.     Transfer to a bowl and put in the fridge (or freezer if you are short on time) to cool and firm.
5.     Ice cake when icing mixture is spreadable consistency.

Raspberry Filling (optional): adapted from the Strawberry Cream Pie recipe in Dr Libby Weaver's cookbook 'Real Food Chef'


1.5 cups whole raw cashew nuts
2 cups fresh or frozen raspberries (or any kind of berry, but the raspberry does go very well with the coconut)
50g Cacao butter 
1/4 cup Maple Syrup
Juice of half a lime


 -   1. Melt Cacao butter gently in a small saucepan over a low heat until just melted.
-    In a high powered blender put all the ingredients (cashews, raspberries, lime, syrup, and cacao butter) and blend until smooth.
-    2. Split the cooled cake into 2 even pieces and spread the mixture evenly over the bottom half, all the way to the edges. Gently place the top of the cake back on, then ice with the chocolate icing. You can either go all rustic like my one, or you can make double the icing quantity (even just another half amount would do) and cover the sides of the cake too to give it a more polished look. 
     Only thing left to do is dig in and enjoy!