For those of you who know me, I have issues with coconut- I absolutely love coconut cream and/or milk in curries and laksa but I freaking hate shredded coconut! There’s just something about the texture and how it gets between gaps in my teeth that makes me see red. But I had some leftover coconut cream sitting in the fridge and a quick google search led me to the Apartment Kitchen’s recipe for a coconut cream cake which makes this dense coconut cake similar to the ones you get at Chinese bakeries.
240g unsalted butter (room temperature)
2 cups caster sugar (ignore the Equal, I made the cake for my diabetic aunt)
4 eggs (room temperature)
1 tsp vanilla extract
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup coconut milk
For the icing:
1 cup cream
1 cup shredded coconut, toasted
Preheat oven to 180C. Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, scraping the sides between each addition.
Sift in the flour, baking powder, and salt.
Add the coconut milk and the vanilla extract and mix until combined.
Spoon the batter into greased cake pans and bake for 30-40mins
For the icing I just whipped 1 cup cream + 2Tbsp coconut cream, 1 Tbsp icing sugar.
And even though I hate shredded coconut, a quick toast in the oven and a sprinkle over the iced cake makes it all purdy!