Malvani Coconut Cake

Ingredients

In this Malvani adaptation, the Lady Baltimore Cake is transformed into a coconut lover's dream. The original recipe's fruit and nut filling is replaced with a creamy coconut frosting, and the cake is adorned with toasted coconut flakes for added texture and flavor. These modifications infuse the cake with the distinct taste of Malvani cuisine, creating a unique and delightful dessert experience. We alse have the original recipe for Lady Baltimore Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) 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
• 3 large eggs 3 large eggs
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (60g) shredded coconut, toasted (for garnish) 1/2 cup (60g) shredded coconut, toasted (for garnish)
• Coconut Cream Frosting: Coconut Cream Frosting:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 19g)
• Carbohydrates: 47g (Sugars: 28g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
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.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In the meantime, prepare the coconut cream frosting. In a saucepan, combine the heavy cream, coconut milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a pudding-like consistency. Remove from heat and stir in the shredded coconut. Let the frosting cool completely.
10. 10.
    Once the cakes and frosting are completely cooled, spread a generous amount of coconut cream frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining coconut cream frosting.
11. 11.
    Sprinkle the toasted shredded coconut over the frosted cake for garnish.
12. 12.
    Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
13. 13.
    Slice and serve the Malvani Coconut Cake, savoring each bite of its tropical goodness.

Treat your ingredients with care...

• Coconut Milk — Use full-fat coconut milk for a rich and creamy texture in the cake and frosting.
• Shredded Coconut — Toast the shredded coconut before garnishing the cake to enhance its flavor and add a delightful crunch.
• Heavy Cream — Ensure the heavy cream is cold before whipping it for the frosting to achieve the desired consistency.
• Butter — Soften the butter at room temperature before creaming it with the sugar to ensure a smooth and fluffy cake batter.
• Eggs — Use room temperature eggs for better incorporation into the batter.

Tips & Tricks

• For an extra burst of coconut flavor, brush the cooled cake layers with a simple syrup made from equal parts coconut milk and sugar before frosting.
• If you prefer a lighter frosting, you can substitute half of the heavy cream with whipped coconut cream.
• To make the cake more festive, decorate the top with edible flowers or fresh fruit slices.
• If you don't have round cake pans, you can use square or rectangular pans and adjust the baking time accordingly.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Malvani Coconut Cake as a delightful dessert after a Malvani feast or as a special treat for any occasion. Pair it with a cup of hot chai or a scoop of coconut ice cream for a truly indulgent experience.

Presentation advice

Present the Malvani Coconut Cake on a beautiful cake stand or platter. Garnish the top with a sprinkle of toasted shredded coconut and a few edible flowers for an elegant touch. Slice the cake into neat wedges to showcase its layers and frosting.