Pitcairn Islands Coconut Cake

Ingredients

The Pitcairn Islands Coconut Cake is a variation of the Iranian Cake Yazdi. While the original Cake Yazdi is traditionally made with ingredients like saffron and rosewater, the Pitcairn Islands version incorporates tropical flavors such as coconut. The use of coconut milk and shredded coconut in the cake batter and glaze gives it a distinct island twist. Additionally, the Pitcairn Islands Coconut Cake is topped with a coconut glaze instead of the traditional sugar dusting found in Cake Yazdi. We alse have the original recipe for Cake Yazdi, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the coconut glaze: For the coconut glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons coconut milk 2 tablespoons coconut milk
• 1/2 cup (40g) shredded coconut, for garnish 1/2 cup (40g) shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 51g, 35g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Fold in the shredded coconut.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   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.
9. 9.
   In a small bowl, whisk together the powdered sugar and coconut milk until smooth.
10. 10.
    Drizzle the coconut glaze over the cooled cake and sprinkle with shredded coconut for garnish.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Shredded coconut — Use unsweetened shredded coconut for a more natural flavor. If using sweetened shredded coconut, adjust the sugar quantity accordingly.

Tips & Tricks

• For an extra tropical touch, you can add a teaspoon of lime zest to the cake batter.
• If you prefer a stronger coconut flavor, substitute coconut extract for the vanilla extract.
• Toast the shredded coconut before garnishing the cake for a nuttier flavor.
• Serve the cake chilled for a refreshing treat on hot summer days.
• This cake pairs well with a scoop of coconut or vanilla ice cream.

Serving advice

Serve the Pitcairn Islands Coconut Cake as a dessert or a sweet treat with a cup of tea. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of ice cream for added indulgence.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before drizzling the coconut glaze. Garnish with fresh tropical fruits such as sliced mango or passion fruit for an extra touch of color and flavor.