Coconut Rose Cake With Whipped Vanilla Coconut Cream

Clean Cakes

https://www.cutoutandkeep.net/projects/coconut-rose-cake-with-whipped-vanilla-coconut-cream • Posted by Creative Publishing international

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. Serves 10–12

You will need

Coconut rose cake
Coconut Oil , for greasing Gluten-free flour, such as Brown Rice Flour , for dusting 5 Eggs , separated 150 g Coconut Sugar 100 g Desiccated Coconut 2 tbsp Plus ½ tsp Rosewater ¼ tsp Himalayan pink Salt
Vanilla coconut cream
1 Vanilla Pod (bean), split lengthways and seeds scraped out 50 g Raw clear honey or blonde Coconut Nectar 2 x Recipe whipped Coconut Cream , about 480 g (1 lb 1 oz)
To decorate
½ tbsp –1 tbsp Rosewater , for dabbing 100 g Toasted flaked Coconut

Project Budget

Time

Difficulty

Description

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. Serves 10–12

Instructions

1. 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.

2. 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 just combined.

3. 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.

4. Make the vanilla coconut cream by folding the vanilla seeds and honey or coconut nectar into the whipped coconut cream. Divide roughly into four.

5. 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 the cream.

6. To finish, cover the whole cake with the toasted flaked coconut and serve. Keeps for at least three days in the fridge.