Young Coconut Cake By Chef Nun
Ingredients:
Egg Yolks 3 (no.1)
Cake Flour 100 grams.
Sugar 24 grams.
Vegetable Oil 35 ml.
Coconut Milk 40 ml.
Coconut Water 25 ml.
Salt ¼ teaspoon
Baking Powder ½ teaspoon
Egg Whites 3 (no.1)
Sugar 60 grams.
Cream of Tar Tar ¼ teaspoon
Whipping Cream 300 ml.
Coconut Topping Sauce
Young Coconut Meat 2
Modified Starch 30 grams.
Sugar 55 grams.
Salt ¼ teaspoon
Coconut Milk 250 grams.
Coconut Water 180 ml.
Directions:
1. Preheat oven 170°C.
2. Sift cake flour, salt, baking powder together, set aside.
3. In mixing bowl add egg yolks, sugar whisk just combined, add vegetable oil, coconut milk, coconut water mixed well. Add dry ingredients, mixed together. Set aside.
4. In cleaned bowl add egg whites, cream of tar tar beat until foamy then gently add sugar and beat until firm peaks.
5. Gently fold meringue in cake batter, mixed well.
6. Pour in lined 2P cake pan.
7. Bake for 50-55 minutes. Sliced.
8. In saucepan add coconut water, coconut milk, modified starch mixed well. Add sugar, salt then turn on medium heat, keep stirring until thickened. Remove from the heat.
9. Add sliced coconut meat in the sauce, just combined. Set aside until cool completely.
10. Whipped the whipping cream until firm peaks.
11. Between each layer spread with coconut topping sauce.
12. Spread whipped cream over the top and side of the cake.
13. Decorated with coconut topping sauce on top.