Arabian Spiced Coconut Cake

Ingredients

While the original Bolo Polana from Mozambique is a rich chocolate cake, this Arabian adaptation replaces the chocolate with coconut to align with the flavors of Arab cuisine. Additionally, the Arabian Spiced Coconut Cake incorporates traditional Arab spices like cinnamon, cardamom, and nutmeg to infuse the cake with a unique and aromatic flavor profile. We alse have the original recipe for Bolo Polana, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (50g) shredded coconut, for garnish 1/2 cup (50g) shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 44g, 26g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   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.
8. 8.
   Once the cake has cooled, prepare the coconut glaze by mixing 1 cup of powdered sugar with 2 tablespoons of coconut milk until smooth.
9. 9.
   Drizzle the coconut glaze over the cake and sprinkle with shredded coconut for garnish.
10. 10.
    Slice and serve the Arabian Spiced Coconut Cake, and enjoy the exotic flavors of Arabia.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the cake.
• Ground cardamom — For the best flavor, use freshly ground cardamom pods or high-quality ground cardamom.

Tips & Tricks

• For an extra burst of flavor, toast the shredded coconut before garnishing the cake.
• Serve the Arabian Spiced Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• If you prefer a stronger spice flavor, increase the amount of cinnamon, cardamom, and nutmeg according to your taste.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• This cake can also be enjoyed with a cup of aromatic Arabian coffee or a refreshing glass of mint tea.

Serving advice

Serve the Arabian Spiced Coconut Cake at room temperature or slightly warmed. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful dessert experience.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar before adding the coconut glaze and shredded coconut garnish. Serve the cake on a decorative cake stand or plate for an elegant touch.