Torta Frankopan - Bangladeshi Style

Ingredients

In the Bangladeshi adaptation of Torta Frankopan, we incorporate traditional Bangladeshi spices such as cardamom, cinnamon, and nutmeg to infuse the cake with a distinct flavor. Additionally, we use coconut milk and shredded coconut to enhance the richness and texture of the cake. The frosting is also made with coconut, adding an extra layer of coconut flavor to the dessert. We alse have the original recipe for Torta Frankopan, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ½ teaspoon ground cardamom ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) 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
• ½ cup (40g) shredded coconut ½ cup (40g) shredded coconut

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 43g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.4g

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, baking soda, cardamom, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and sugar 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.
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 from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for the best flavor and texture in the cake.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of rosewater or orange blossom water to the cake batter.
• If you prefer a sweeter cake, you can increase the amount of sugar to 1 ¼ cups.
• To make the cake more festive, you can decorate it with toasted coconut flakes and a sprinkle of ground cinnamon.

Serving advice

Serve the spiced coconut cake as a dessert after a delicious Bangladeshi meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation of the cake, you can dust the top with powdered sugar or drizzle it with a simple glaze made from powdered sugar and coconut milk.