East African Coconut Cake

Ingredients

While the original Prinjolata is a traditional Maltese dessert made with almonds and chocolate, the East African Coconut Cake takes inspiration from the flavors and ingredients commonly found in East African cuisine. The use of coconut as the main ingredient adds a distinct tropical twist to the cake, reflecting the abundance of coconuts in the region. Additionally, the East African version incorporates savory elements to balance the sweetness, creating a unique flavor profile. We alse have the original recipe for Prinjolata, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 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 (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (80g) shredded coconut, unsweetened 1 cup (80g) shredded coconut, unsweetened
• 1/4 cup (60ml) buttermilk 1/4 cup (60ml) buttermilk
• 1/2 cup (120g) unsalted butter, softened 1/2 cup (120g) unsalted butter, softened
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1 teaspoon coconut extract 1 teaspoon coconut extract
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 53g, 35g
• 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 large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Whisk 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 and buttermilk, ensuring they are evenly distributed throughout the batter.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
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 the meantime, prepare the coconut frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coconut extract, beating until smooth and fluffy.
10. 10.
    Once the cake has cooled, spread the coconut frosting evenly over the top and sides.
11. 11.
    Garnish with toasted coconut flakes for an extra touch of flavor and presentation.
12. 12.
    Slice and serve the East African Coconut Cake, savoring each bite of its tropical goodness.

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. If you prefer a sweeter cake, you can use sweetened shredded coconut instead.
• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of ground cardamom or cinnamon to the cake batter.
• To enhance the coconut flavor, you can brush the cooled cake layers with a simple syrup made from equal parts sugar and coconut milk before frosting.
• If you prefer a lighter frosting, you can substitute half of the butter with cream cheese.
• To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown. Keep a close eye on them as they can burn quickly.

Serving advice

Serve the East African Coconut Cake as a delightful dessert after a flavorful East African meal. It pairs well with a cup of spiced tea or coffee.

Presentation advice

To enhance the presentation, you can sprinkle additional toasted coconut flakes on top of the frosted cake. You can also decorate the cake with edible flowers or fresh fruit for a vibrant and tropical touch.