Turks and Caicos Island Coconut Cake

Ingredients

The original Imotska torta is a Croatian dessert that features a combination of almonds, walnuts, and chocolate. In this adaptation for the cuisine of the Turks and Caicos Islands, the focus shifts to the tropical flavors of coconut and rum. The use of coconut milk, shredded coconut, and coconut extract infuses the cake with a distinct Caribbean taste. Additionally, the traditional chocolate elements are replaced with a coconut cream frosting, providing a lighter and more tropical twist to the dessert. We alse have the original recipe for Imotska torta, 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 (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon coconut extract 1 teaspoon coconut extract
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 2 tablespoons dark rum 2 tablespoons dark rum
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 1/2 cup (40g) toasted coconut flakes (for garnish) 1/2 cup (40g) toasted coconut flakes (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 55g, 38g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a separate bowl, combine the coconut milk and coconut extract. Set aside.
4. 4.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. 5.
   Add the eggs, one at a time, beating well after each addition.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Begin and end with the dry ingredients.
7. 7.
   Stir in the dark rum and shredded coconut until well combined.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    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.
11. 11.
    Once the cake has cooled, frost it with the coconut cream frosting and sprinkle toasted coconut flakes on top 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 authentic flavor.
• Dark rum — If you prefer a non-alcoholic version, you can substitute rum extract or omit it altogether.

Tips & Tricks

• To enhance the coconut flavor, lightly toast the shredded coconut before adding it to the batter.
• Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
• For an extra touch of indulgence, drizzle the cake with a rum glaze before frosting.

Serving advice

Serve the Turks and Caicos Island Coconut Cake as a delightful dessert after a Caribbean-inspired meal. It pairs well with a scoop of coconut or vanilla ice cream.

Presentation advice

To enhance the tropical presentation, garnish the cake with fresh edible flowers or a sprinkle of edible gold dust. Serve on a decorative cake stand for an elegant touch.