Coconut sugar cake: Another place for delicious sugar

Sugar comes in different forms, granulated, icing or syrup, you can see that the sweetener shelf at the supermarket is interesting if you’re sweet tooth like me^^.

I love to read the label and thinking about what I can do with them (anyway because of this habit, I always end up buying more than I want, ^^”). But more variations means you have more chance to play, hehe. Each of them has different taste and characteristic, use them in different kinds of sweet can be fun and challenging. When I smell and taste this coconut sugar, I really want to do something with it. The smell is so sweet and the sweetness is rich and full, most of the time it has been used for cooking and making traditional Thai desserts. But with its deliciousness, why can’t it be in different place of the kitchen. So, I try to think about what I want to do with it, the best way to bring its sweet fragrance and warm sweet into bake goods.

Finally I choose to use it in cake, because the amount of the sugar in the cake and buttercream will be enough to give it a center role. I use it both in the cake, and buttercream, for cake, the coconut sugar makes the cake moist with lovely fragrance, while buttercream is easy to make as it melts easily. Because it made from coconut, I think the best companion for this cake will be the coconut ^^. I put 3 different kinds of coconut into this cake, first the coconut liquor (I use Malibu), the fragrance from this liquor make the coconut more pronouncing (anyway, if you don’t want to use alcohol you can skip this). Then the coconut flesh, gives the cake rich taste, try buying the one with soft flesh. the last one is the desiccated coconut, that I roasted them in the pan to release the warmly fragrance and use them for decorating the cake.

I know that when use the word “sugar” for the name of the cake, some people will turn their face away thinking that it must be too sweet, but this cake is not that sweet, the coconut sugar is be there to show itself not to overwhelm. You can enjoy it with a cup of hot tea (and dreaming about the lovely beach if you want, haha).

Coconut sugar cake

Make 18 cm (2 layers) cake

Coconut sugar cake
60g …………………………… Almond powder
25g …………………………….. Icing sugar
2 ………………………………… Eggs
100g …………………………… Coconut sugar
100g …………………………… All purpose flour
1/2tsp ………………………… Baking powder
110g ……………………………. Salted butter, melted

Coconut sugar buttercream
75g ……………………………… Egg whites
140g …………………………… Coconut sugar
225g …………………………… Salted butter, soft
10ml …………………………… Malibu (coconut liquor) (optional)

Simple syrup

30g …………………………… Water

30g …………………………… Sugar
10ml …………………………… Malibu (coconut liquor) (optional)

Filling
…………………………………. Fresh coconut flesh, from 1 coconut, cut into small strips

Decoration
………………………………….. Desiccated coconut (optional)

“Ingredients for cake”

Preheat the oven to 170°C
Line 18cm round cake pan with baking paper.
Sift the flour and baking powder together.

Beat the eggs and coconut sugar until fully combine and light in color.
Add the almond powder and icing sugar and beat until combine.

Pour the the melted butter into the bowl, beat to combine.
Pour the sifted flour into the bowl, fold to combine.

Pour the batter into the prepared pan, and bake for 38-42 minutes, until the top spring back when press lightly.
Let the cake cool in the pan for 20 minutes before removing from the pan and let cool completely on a wire rack.

While baking cake, make sugar syrup:Put the water, and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.
When the syrup cool mix in the Malibu (coconut liquor) if using.

“Ingredients for Coconut sugar buttercream”

Malibu (coconut liquor) (optional)

To make the sugar syrup, place the candy thermometer in the saucepan and heat the sugar over medium-high heat. With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the syrup is at 245°F (114°C), remove the thermometer and slowly pour the syrup into the meringue.

After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.

Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Add the Malibu (coconut liquor), if using.

Slice the cake into 2 layers.
Place one slice of cake on the plate, sprinkle the syrup over the cake.
Spread the buttercream over the cake and place the coconut flesh over the buttercream.
Top up with another slice of the cake, and sprinkle the syrup over the cake.
Frost the cake with the rest of the buttercream.