Smith Island Cake with a South Indian Twist

Ingredients

In this South Indian adaptation of the Smith Island Cake, we infuse the traditional American dessert with the flavors of South India. The original cake is transformed by incorporating aromatic spices like cardamom and cinnamon into the coconut filling, giving it a distinct South Indian twist. Additionally, the frosting is made with coconut buttercream instead of the traditional chocolate ganache, adding a tropical touch to the cake. We alse have the original recipe for Smith Island Cake, so you can check it out.

• For the vanilla sponge cake: For the vanilla sponge cake:
• 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 (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the spiced coconut filling: For the spiced coconut filling:
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the coconut buttercream frosting: For the coconut buttercream frosting:
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• 1 cup (80g) toasted coconut flakes 1 cup (80g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 26g, 16g
• Carbohydrates (total, sugars): 68g, 52g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour three 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for the vanilla sponge cake.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
5. 5.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
6. 6.
   Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a saucepan, combine the coconut milk, granulated sugar, ground cardamom, ground cinnamon, ground nutmeg, and salt for the spiced coconut filling. Bring to a boil over medium heat, stirring constantly.
8. 8.
   In a small bowl, whisk together the all-purpose flour and water until smooth. Gradually add the flour mixture to the boiling coconut milk mixture, whisking constantly. Cook for an additional 2-3 minutes, or until the filling thickens. Remove from heat and let it cool completely.
9. 9.
   In a large bowl, beat the softened butter for the coconut buttercream frosting until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until light and fluffy.
10. 10.
    To assemble the cake, place one layer of the vanilla sponge cake on a serving plate. Spread a generous amount of the spiced coconut filling on top. Repeat with the remaining layers.
11. 11.
    Frost the sides and top of the cake with the coconut buttercream frosting. Sprinkle the toasted coconut flakes over the frosting.
12. 12.
    Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
13. 13.
    Serve slices of the Spiced Coconut Smith Island Cake and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the spiced coconut filling and buttercream frosting.
• Cardamom — Use freshly ground cardamom for the best flavor. If using pre-ground cardamom, adjust the quantity according to taste as it may vary in potency.
• Toasted coconut flakes — 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 an eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of freshly grated coconut to the spiced coconut filling.
• If you prefer a stronger coconut flavor, substitute coconut extract for the vanilla extract in the vanilla sponge cake.
• To ensure even layers, use a serrated knife or cake leveler to trim the tops of the cakes before assembling.
• If you don't have three 9-inch cake pans, you can bake the cakes in batches or use two pans and divide the batter accordingly.
• To make the cake ahead of time, you can bake the cakes and prepare the filling and frosting a day in advance. Assemble and frost the cake on the day of serving for the best results.

Serving advice

Serve slices of the Spiced Coconut Smith Island Cake at room temperature to allow the flavors to fully develop. This cake pairs well with a cup of hot chai tea or a refreshing glass of coconut water.

Presentation advice

To enhance the presentation of the Spiced Coconut Smith Island Cake, you can garnish the top with edible flowers or sprinkle some edible gold dust for an elegant touch. Serve the cake on a decorative cake stand to make it the centerpiece of your dessert table.