Sierra Leonean Sunshine Cake

Ingredients

The Sierra Leonean Sunshine Cake differs from the original Taiwanese Suncake in terms of its filling. While the Suncake traditionally uses a sweet maltose filling, the Sierra Leonean version incorporates ground peanuts, coconut, and brown sugar. This adaptation adds a nutty and tropical twist to the cake, reflecting the flavors commonly found in Sierra Leonean cuisine. We alse have the original recipe for Suncake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) unsalted butter, chilled and cubed 1/2 cup (100g) unsalted butter, chilled and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (120g) ground peanuts 1 cup (120g) ground peanuts
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, chilled butter cubes, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water to the mixture, a little at a time, until the dough comes together. Knead the dough gently until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, mix together the ground peanuts, desiccated coconut, and brown sugar to create the filling.
5. 5.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles using a round cookie cutter.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it tightly.
7. 7.
   Arrange the filled dough circles on a baking sheet lined with parchment paper.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cakes turn golden brown.
9. 9.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Ground peanuts — Ensure the peanuts are finely ground to achieve a smooth and consistent texture in the filling.

Tips & Tricks

• For a more pronounced coconut flavor, toast the desiccated coconut before adding it to the filling.
• If you prefer a sweeter cake, increase the amount of brown sugar in the filling.
• Serve the Sierra Leonean Sunshine Cake with a sprinkle of powdered sugar on top for an extra touch of sweetness.
• Store the leftover cakes in an airtight container at room temperature for up to 3 days.
• This cake pairs well with a cup of hot tea or coffee.

Serving advice

Serve the Sierra Leonean Sunshine Cake at room temperature as a delightful dessert or snack. It can be enjoyed on its own or accompanied by a hot beverage.

Presentation advice

Arrange the Sierra Leonean Sunshine Cakes on a platter, showcasing their golden brown color and flaky crust. Dust them with powdered sugar for an elegant touch.