Vanuatu Coconut Cake with a Pacific Northwest Twist

Ingredients

In the original Vanuatu Coconut Cake, the focus is primarily on the tropical flavors of coconut. However, in this Pacific Northwest adaptation, we incorporate local ingredients such as fresh berries, honey, and Douglas fir needles to add a unique twist. These additions bring a touch of tartness, earthiness, and a hint of forest aroma to the cake, creating a delightful fusion of flavors. We alse have the original recipe for Vanuatu Coconut Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 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 (80g) unsweetened shredded coconut 1 cup (80g) unsweetened shredded coconut
• 1/2 cup (120ml) fresh mixed berries (such as raspberries, blueberries, and blackberries) 1/2 cup (120ml) fresh mixed berries (such as raspberries, blueberries, and blackberries)
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon finely chopped Douglas fir needles (optional) 1 tablespoon finely chopped Douglas fir needles (optional)
• For the coconut cream frosting: For the coconut cream frosting:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60g) powdered sugar 1/4 cup (60g) powdered sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (40g) toasted coconut flakes, for garnish 1/2 cup (40g) toasted coconut flakes, for garnish
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 14g)
• Carbohydrates: 47g (Sugars: 30g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) 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, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract 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, mixed berries, honey, and chopped Douglas fir needles (if using).
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.
10. 10.
    For the coconut cream frosting:
11. 11.
    In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. 12.
    Spread the coconut cream frosting evenly over the cooled cake.
13. 13.
    Garnish with toasted coconut flakes and fresh berries.

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.
• Douglas fir needles — If using Douglas fir needles, make sure to finely chop them to release their flavor without any large pieces.

Tips & Tricks

• For an extra burst of flavor, toast the shredded coconut before adding it to the batter.
• If fresh berries are not available, you can use frozen berries instead. Just make sure to thaw and drain them before adding to the batter.
• If you can't find Douglas fir needles, you can substitute with a small amount of rosemary for a similar earthy flavor.
• To make the cake more festive, decorate the top with edible flowers or additional fresh herbs.

Serving advice

Serve the Vanuatu Coconut Cake with a Pacific Northwest twist at room temperature. It pairs well with a cup of freshly brewed coffee or a glass of chilled coconut water.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before adding the coconut cream frosting. Garnish with toasted coconut flakes and a few fresh berries for an elegant touch.