Recipe

British Virgin Islands Honey Cake

Tropical Honey Delight: British Virgin Islands Honey Cake

4.7 out of 5

Indulge in the flavors of the British Virgin Islands with this delightful twist on the classic Russian Medovik. This tropical honey cake is a perfect blend of British Virgin Islands cuisine and Russian culinary traditions.

Dessert› Cake› Medovik

European cuisine› Eastern European cuisine› Russian cuisine

Cuisine of the Americas› Caribbean cuisine› British Virgin Islands cuisine

Preparation time

30 minutes

Cooking time

25-30 minutes

Total time

3 hours

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free substitutes), Nut-free (if using nut-free ingredients), Kosher (if using kosher-certified ingredients), Halal (if using halal-certified ingredients)

Allergens

Eggs, Dairy, Wheat

Not suitable for

Vegan (contains eggs and dairy), Gluten-free (contains all-purpose flour)

Ingredients

In this adaptation, the traditional Russian Medovik is transformed into a tropical delight by incorporating flavors and ingredients commonly found in British Virgin Islands cuisine. The original recipe's sour cream filling is replaced with a creamy coconut filling, and the frosting is made with coconut cream instead of the traditional sour cream. Tropical fruits are added as a garnish to enhance the flavors and give the cake a vibrant tropical twist. We alse have the original recipe for Medovik, so you can check it out.

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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
1/2 cup (120ml) honey 1/2 cup (120ml) honey
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
2 large eggs 2 large eggs
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (200g) shredded coconut 1 cup (200g) shredded coconut
2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
1/4 cup (60g) powdered sugar 1/4 cup (60g) powdered sugar
Fresh tropical fruits, for garnish Fresh tropical fruits, for garnish

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat (total, saturated): 28g, 18g
Carbohydrates (total, sugars): 40g, 25g
Protein: 4g
Fiber: 2g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3.
In a separate bowl, combine the honey, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix well.
4.
Gradually add the dry ingredients to the honey mixture, alternating with the coconut milk. Mix until just combined.
5.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6.
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.
7.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
8.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of coconut filling on top, then place the second cake layer on top. Frost the entire cake with the whipped cream.
9.
Garnish the cake with shredded coconut and fresh tropical fruits.
10.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.
Fresh tropical fruits — Choose a variety of ripe and colorful fruits such as mango, pineapple, and passion fruit for a vibrant garnish.

Tips & Tricks

For an extra tropical touch, drizzle the cake layers with a rum syrup before adding the coconut filling.
If you prefer a sweeter cake, you can add a layer of honey syrup between the cake layers.
To make the cake ahead of time, you can bake the cake layers and prepare the coconut filling in advance. Assemble and frost the cake just before serving for the best results.
If you don't have access to fresh tropical fruits, you can use canned or frozen tropical fruit mix as a garnish.
Serve the cake chilled for a refreshing tropical dessert experience.

Serving advice

Slice the British Virgin Islands Honey Cake into generous portions and serve it with a dollop of whipped cream and a sprinkle of toasted shredded coconut on top. Pair it with a cup of freshly brewed coffee or a tropical fruit-infused iced tea for a delightful dessert experience.

Presentation advice

To enhance the presentation, decorate the top of the cake with a beautiful arrangement of fresh tropical fruits, such as mango slices, pineapple chunks, and passion fruit seeds. Dust the fruits with a light sprinkle of powdered sugar for an elegant touch.