Coconut Cake Catcher (Print)
Fluffy coconut goodness covered in smooth glaze. Chill it well. It’s ideal for parties and extra creamy when cold.
# Ingredients:
→ Cake batter
01 -
15 ml vanilla extract
02 -
65 g granulated sugar
03 -
3 eggs
04 -
130 g wheat flour
05 -
240 ml sweetened condensed milk
06 -
240 ml coconut milk
07 -
240 ml 2% milk
→ Coconut glaze
08 -
Additional grated coconut, for garnish
09 -
15 g grated coconut
10 -
3 g cornstarch, dissolved in 45 ml water
11 -
36 g granulated sugar
12 -
240 ml coconut milk
# Steps:
01 -
Once glazed, pop the whole thing in the fridge for at least 2 hours before you slice into it.
02 -
Spread coconut goo all over the cooled cake, toss on extra shredded coconut, and make it look fancy.
03 -
Take the cake out of the oven and just let it sit in the pan for around 20 minutes. After that, flip it gently onto a plate.
04 -
Dump in the dissolved cornstarch and grated coconut. Keep stirring until the glaze thickens enough that you can drag a spoon through and it splits for a second.
05 -
While the cake bakes, toss coconut milk and sugar into a little pan. Let that heat up on low for about 10 minutes, stirring here and there, till it thickens a bit.
06 -
Grab a fluted tube pan, grease it, pour in your blended mix. Stick it in the oven for about 35 minutes—when it’s golden and a toothpick comes out clean, you’re good.
07 -
Throw everything for the batter into a blender and blitz for 5 to 10 minutes. You want it totally smooth, no lumps hiding.
08 -
Start off by setting your oven to 180°C.
# Notes:
01 -
It tastes best if you eat it within an hour after taking it out of the fridge, then just put it back in to keep it cold.