This innocent-looking cake is one of the most unusual things I have ever baked. All the ingredients seem ordinary (actually I have almost all of them constantly in my kitchen) and yet the result is amazing. When I saw it on Ping’s blog (Ping’s Pickings) and read her description I knew I would love it. In fact, it was so good, I had to bake it two days in a row because the first one disappeared too quickly to take any photos. (I cannot say me or my husband suffered from this obligatory second batch…)
If just like me, you like coconut and rich, moist cakes, you might also find this one irresistible. It contains a very small amount of flour and the dessicated coconut together with eggs keep the shape together, creating something close to a pudding, but still firm and possible to cut into slices. It is also addictive because, frankly, a child could prepare it. In fact, the pre-baking stage takes maybe five minutes and there is no need to use any kitchen appliance. In my opinion the recipe is foolproof and allows certain modifications. Actually, since I didn’t have coconut cream, but lots of coconut milk, I used cow cream and coconut milk instead. I doubled the dessicated coconut amount, skipped vanilla and changed the pie shape to a rectangular form. In spite of these changes and in spite of a slightly different final texture (see Ping’s result), the cake was extraordinary. It tasted at least ten times better served very cold, after a night spent in the fridge, so I strongly advise you to make it late at night and wait until the following day.
TIPS: Ping and I are members of the moderately sweet desserts fan club, but if you have a very sweet tooth, add 50% more sugar.
Preparation: 1 hour (+ not obligatory, but strongly advised one night in the fridge)
Ingredients (10 x 20 cm baking tin):
3 heaped tablespoons (about 1/4 cup) flour
100 g (1/2 cup) sugar
70 g (1 cup) dessicated coconut
60 g melted butter
pinch of salt
125 ml (1/2 cup) coconut milk
125 ml (1/2 cup) cow cream (liquid, not crème fraîche)
Preheat the oven to 180°C.
Combine all the ingredients in a bowl.
Grease a baking tin or line it with baking paper.
Pour the batter into the tin and bake for about 40-50 minutes until golden.
It can be served as soon as it cools down, but is definitely best refrigerated overnight.