Mozambican Coconut Cake

Ingredients

The Mozambican Coconut Cake is a variation of the Lane Cake, a traditional American cake. While the Lane Cake is typically made with a rich fruit and nut filling, the Mozambican version focuses on the tropical flavors of coconut. The Lane Cake also uses bourbon as a key ingredient, which is replaced with coconut milk in the Mozambican adaptation. Additionally, the frosting in the Mozambican Coconut Cake is made with coconut cream instead of the traditional buttercream. We alse have the original recipe for Lane Cake, 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
• 3 large eggs 3 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 44g, 26g
• 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.
   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. Mix until just combined.
6. 6.
   Fold in the shredded coconut, ground cinnamon, ground nutmeg, and ground cloves.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 30-35 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.
    Once the cake is completely cooled, frost it with the coconut cream frosting (recipe below).
11. 11.
    Sprinkle toasted coconut on top for garnish, if desired.

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 — If using sweetened shredded coconut, reduce the amount of sugar in the recipe slightly to balance the sweetness.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lime zest to the cake batter.
• Toast the shredded coconut for the garnish in a dry skillet over medium heat until golden brown and fragrant.
• If you prefer a sweeter frosting, add a tablespoon of powdered sugar to the coconut cream frosting.

Serving advice

Serve the Mozambican Coconut Cake as a delightful dessert for special occasions or as a sweet treat with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before adding the toasted coconut garnish. Place fresh tropical fruits, such as sliced mango or pineapple, around the cake for an extra touch of elegance.