Samoan Coconut Cake

Ingredients

The Samoan Coconut Cake is an adaptation of the Portuguese Bolo Mimoso. While the original Bolo Mimoso is a light and airy sponge cake, the Samoan Coconut Cake incorporates the flavors of the Samoan cuisine by using coconut as the star ingredient. The cake is also topped with a coconut cream frosting and toasted coconut flakes, adding a tropical twist to the traditional recipe. We alse have the original recipe for Bolo mimoso, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• For the frosting: For the frosting:
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Toasted coconut flakes Toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 60g, 42g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the sugar and butter until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
6. 6.
   Fold in the shredded coconut.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
    In the meantime, prepare the frosting. In a bowl, beat together the coconut cream, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
11. 11.
    Once the cake has cooled, spread the frosting evenly over the top and sides of the cake.
12. 12.
    Sprinkle toasted coconut flakes over the frosting for garnish.
13. 13.
    Slice and serve the Samoan Coconut Cake, and enjoy the tropical flavors!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the cake and frosting.
• Shredded coconut — If using sweetened shredded coconut, adjust the amount of sugar in the recipe accordingly.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of coconut extract to the cake batter.
• Toast the coconut flakes in a dry skillet over medium heat until golden brown for a more intense coconut flavor.
• If you prefer a lighter frosting, you can substitute half of the coconut cream with whipped cream.

Serving advice

Serve the Samoan Coconut Cake as a delightful dessert after a traditional Samoan meal. It pairs well with a cup of freshly brewed Samoan coffee or a refreshing tropical fruit salad.

Presentation advice

To enhance the presentation of the Samoan Coconut Cake, you can sprinkle additional toasted coconut flakes on top of the frosting and garnish with edible flowers or fresh tropical fruits.