Fragrant rosewater subtly infuses this sumptuous Middle Eastern-inspired cake. The alternating layers of delicate thin sponge with the unctuous whipped coconut cream create an exquisitely light cake. Shaved fresh coconut or toasted flaked coconut makes the perfect final touch.
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You Will Need
Preheat the oven to 190°C/375°F/Gas Mark 5. Line the bottom of an 18 cm (7 inch) loose-bottomed cake tin with greaseproof (wax) paper, then grease the edges with coconut oil and lightly flour with gluten-free flour.
In a large bowl, beat the egg yolks with half of the coconut sugar and the
desiccated coconut and rosewater. In a freestanding mixer or with a handheld
whisk, whip the egg whites with the salt until firm and fluffy then whisk in the
remaining coconut sugar. Very gently fold in the egg whites to the yolk and
coconut mixture, about a third at a time, making sure to mix very lightly until
Pour into the cake tin and bake for 20 minutes, rotate the tin and bake for a
further 15 minutes, or until the top is dark golden brown, bounces back when
you touch it, and a skewer inserted into the centre of the cake comes out clean.
The dark brown colour of the cake is normal. Leave to cool.
Make the vanilla coconut cream by folding the vanilla seeds and honey or
coconut nectar into the whipped coconut cream. Divide roughly into four.
When the cake has cooled, carefully cut it into three layers using a large serrated
knife. The bottom layer might look a little wet, but do not worry. Dab each layer
with a little rosewater, using ½–1 tbsp in total. Sandwich together the layers of
sponge, using a palette knife (frosting spatula) to spread a quarter of the cream
onto each layer, including the top of the cake. The final quarter of cream should
be carefully spread around the edges of the cake so the whole cake is encased in
To finish, cover the whole cake with the toasted flaked coconut and serve. Keeps
for at least three days in the fridge.