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Burmese Coconut Cake
Apr. 29th, 2018 10:47 amThis is a really wonderful cake and has made fans of people who say they don't like coconut. Very easy to make, but you do need a 9" cake pan.
Burmese Coconut Cake
Ingredients:
1 cup Semolina flour
⅓ cup unsweetened shredded coconut, plus 2 tbs for dusting the top with prior to baking
14 oz can coconut milk, not light or condensed
1 cup packed light brown sugar
4 tbs (½ stick) salted butter, melted and slightly cool
3 lg eggs
1½ tsp baking powder
½ tsp ground cardamom
½ tsp kosher salt
¼ cup unsalted roasted cashews, coarsely chopped (almonds will do)
Heat oven to 350f with the rack in the middle position. Mist a 9” round cake pan with cooking spray and line the bottom of the pan with parchment paper (IMPORTANT!).
On a rimmed baking sheet, combine the semolina with the shredded coconut in an even layer. Toast until fragrant and golden at the edges, about 10-12 minutes, stirring halfway through. Transfer to a large bowl. Immediately add the coconut milk and whisk or mix to combine. Set aside until the liquid is absorbed, about 10 minutes.
Increase oven temperature to 375f. To the semolina mixture, add the brown sugar, butter, eggs, baking powder, cardamom, and salt. Whisk or mix until well combined. Pour the batter in to the prepared pan. Sprinkle the additional 2 tbs of coconut and the cashews on top. Optionally you may mix the nuts in to the batter and let them bake in to the cake, I prefer them inside the cake.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the pan, then invert on to the rack and remove the parchment, invert again on to a serving plate. Serve warm, at room temperature, or chilled.
from Milk Street Magazine
Burmese Coconut Cake
Ingredients:
1 cup Semolina flour
⅓ cup unsweetened shredded coconut, plus 2 tbs for dusting the top with prior to baking
14 oz can coconut milk, not light or condensed
1 cup packed light brown sugar
4 tbs (½ stick) salted butter, melted and slightly cool
3 lg eggs
1½ tsp baking powder
½ tsp ground cardamom
½ tsp kosher salt
¼ cup unsalted roasted cashews, coarsely chopped (almonds will do)
Heat oven to 350f with the rack in the middle position. Mist a 9” round cake pan with cooking spray and line the bottom of the pan with parchment paper (IMPORTANT!).
On a rimmed baking sheet, combine the semolina with the shredded coconut in an even layer. Toast until fragrant and golden at the edges, about 10-12 minutes, stirring halfway through. Transfer to a large bowl. Immediately add the coconut milk and whisk or mix to combine. Set aside until the liquid is absorbed, about 10 minutes.
Increase oven temperature to 375f. To the semolina mixture, add the brown sugar, butter, eggs, baking powder, cardamom, and salt. Whisk or mix until well combined. Pour the batter in to the prepared pan. Sprinkle the additional 2 tbs of coconut and the cashews on top. Optionally you may mix the nuts in to the batter and let them bake in to the cake, I prefer them inside the cake.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the pan, then invert on to the rack and remove the parchment, invert again on to a serving plate. Serve warm, at room temperature, or chilled.
from Milk Street Magazine
