Chinese · Dessert
Coconut Milk Cake
A light, delicately fragrant Chinese-style sponge cake built on coconut milk instead of plain dairy, using a chiffon-style folded-egg-white technique for a pillowy, moist crumb studded with toasted coconut.
$1
20 minsPrep
34 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
355Calories
6.3gProtein
21.3gFat
35.6gCarbs
19.1gSugar
1.5gFiber
146mgSodium
112mgChol
9.8gSat Fat
152mgPotassium
23mgCalcium
2mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Jasmine Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C and grease and line a 10cm/4 inch round cake tin.
2
Separate the eggs; whisk the egg yolks with half the sugar (about 17g) until pale, then whisk in the coconut milk, vegetable oil and vanilla extract until smooth.
3
Sift the cake flour and salt over the yolk mixture and fold gently until just combined, then fold through the toasted desiccated coconut.
4
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
5
Fold the whisked egg whites into the yolk-coconut batter in two additions, cutting and folding gently to keep as much air as possible.
6
Pour the batter into the prepared tin and tap gently on the counter to release large air bubbles.
7
Bake for 32-35 minutes until well risen, golden, and a skewer inserted in the centre comes out clean.
8
Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
9
Scatter the shaved fresh coconut over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Egg, room temperature, separated
- 35g35g Sugar White
- 40g40g Coconut Milk
- 18g18g Vegetable Oil
- 38g38g Cake Flour, sifted
- 10g10g Coconut Desiccated, lightly toasted
- 0.5g0.5g Salt
- 2g2g Vanilla Extract
- 8g8g Coconut Flesh, finely shaved, for garnish, 1
