I had this spontaneous idea of a coconut cake today.
I always had this one special cake in mind. Back in Germany I loved this one coconut pastry from the bakery.
And I always wanted a moist cake what tastes like this pastry. And I did it today.
I gave coconut cake a couple of times a go. But the last one really turned out so dry.
Specially the topping. Today, I had this sudden idea.
And the result,... THANKS GOD I wrote everything down when I made the cake.
This is IT. I love it. Its moist and the coconut taste is just like from the pastries I so love.
I finally have a recipe I will sure bake again and again.
And my partner is happy as well,... out of 10 points he gave me a 8.
He says, there is always room for improvement, haha.
But for me,... its actually perfect.
Coconut is perfect for the Medical M followers as well. Coconut what is so good to fight viruses and bacteria.
Specially shingles don't like coconut at all. So with this cake, you can do your part with the healing as well.
Ok, the sugar,... but I kept it with the healthy options like maple syrup and organic raw sugar. Like I always do!
The icing topping is up to you. If you don't like the sugar on top, just leave it.
For me it has to be on it, because it gives the cake the exact taste and texture I loved with the pastries in Germany.
But I am sure the cake will be delicious without the icing as well. So its up to you.
I also didn't add any fats. The fat from the coconut milk is enough.
I used the coconut milk I use for cooking (curries etc).
It has the right fat content the cake needs to be fluffy and sticky at the same time.
And its coconut fat, what also is MM approved.
Use light coconut milk if you feel more confident with it. I used the normal tinned coconut milk.
To make one cake you will need:
100g Millet flour
50g gf oat flour
40g fine desiccated coconut
20g Tapioca flour
15g vanilla sugar (homemade)***
30g organic raw sugar (to keep the light color)
1/2 tsp (3g) baking powder
1-2g pink salt
200ml tinned organic coconut milk
***If you use normal vanilla sugar from the store, just add a tsp - and 10g more from the raw sugar.
For the topping:
100g desiccated coconut
30ml Maple syrup
100ml tinned organic coconut milk
10g gf oat flour
Icing:
3 tbsp of unbleached organic icing sugar
1 very small splash of coconut milk or water.
Directions:
1. preheat oven to 180C
2. add all ingredients for the batter into a bowl and mix well to a smooth batter.
3. add baking paper to a spring form and add the batter evenly.
4. add all ingredients for the topping into a bowl and mix well to a kind of smooth paste.
Top evenly on the batter and place into the oven.
I did that with my hands and kind of crumbled it on top.
5. bake for about 40-45 minutes. The topping should be slightly golden.
6. cool down.
7. add icing sugar and a small splash of coconut milk or water into a bowl and mix well to a smooth paste.
Top playful your cake with it. Sprinkle some extra desiccated coconut and wait until it firms.
8. cook a cup of tea or coffee and ENJOY the cake!