As a food blogger at Food And Meal, I’m always looking for new and exciting recipes to share with my readers. Lately I’ve been on a bit of a Thai food kick, experimenting with the complex flavors of lemongrass, coconut milk, chilies, and more. During my culinary adventures I came across an intriguing recipe for Luscious Thai Coconut Cake.
I was immediately drawn to it not only because it combined two of my favorite things – cake and coconut – but also because it brought back fond memories of the coconut-based desserts my grandmother used to make when I was a child. She always emphasized using fresh, quality ingredients, so I could practically taste the luscious coconut milk and featherlight cake layers dance across my tongue.
I simply had to try making this cake myself. After gathering the ingredients, I read through the directions, my excitement building as I imagined the symphony of flavors melding into something new yet comfortingly familiar.
As I creamed the butter and sugar, I thought about how happy this cake would make my family and friends. The addition of the eggs and coconut milk made me eager to get it in the oven so I could see, smell, and taste the final product.
While it baked, the sweet coconut aroma transported me back to my grandmother’s kitchen. And when I took that first bite – pure bliss! The cake was moist and tender with just the right sweetness, and the coconut flavor shone through brightly.
I can’t wait for you to try this Luscious Thai Coconut Cake recipe yourself. I hope it brings back warm memories for you too! Now if you’ll excuse me, I’m going to go grab another slice…
Thai Coconut Cake Recipe
Thai Coconut Cake Recipe
Ingredients
- 2 Coconut
- 2 tablespoon Salt
- 2 cups White sugar
- 1 tablespoon Cornstarch
- 2 cups Water
- 1 cup Coconut milk
- 1 cup Rice flour
- Raspberries, aa required
Instructions
- Take the coconut juice into a bowl.
- Add salt to it for taste as required.
- Take water in a pot and heat it.
- Take a large bowl and add the sweet rice into it.
- Cook the rice and add some of sugar into it for taste.
- Take another bowl and add coconut milk into it.
- Mix the palm sugar into the coconut milk.
- Then mix the rice cooked and coconut milk together.
- Take them into a large bowl after mixing.
- Add the coconut juice and raspberries into it.
- Mix them well.
- Then bake them for fifteen minutes.
- After cooking you can refrigerate the cake.
- Your cake is ready to be served.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method
To make the cake, simply mix the batter using flour, sugar, eggs, vegetable oil, and coconut milk. This mixture is then baked until the cake turns golden brown and crispy. Meanwhile, the coconut cream frosting is made by combining whipped cream, coconut milk, and sugar. Once the cake has cooled, spread the coconut cream frosting between the layers evenly. Finally, decorate the cake’s surface with coconut flakes or fresh fruits to add an enticing touch. You’ll enjoy a delicious, moist cake with the distinctive flavor of coconut.
Cooking Tips
I fondly remember my first attempt, when my excitement to bake this new recipe led me to rush the process. My hasty mixing resulted in a too-dense batter, and impatience with the oven led to a burnt exterior hiding an undercooked center. As I sadly stared at my cake fail, I realized I needed to slow down and savor each step.
The second time around, I relished preparing the ingredients – carefully toasting the coconut flakes to release their natural oils and fully incorporate the coconut milk into the buttery batter. As the cake baked, the kitchen filled with the gentle, comforting aroma of coconut transporting me back to carefree childhood days.
When cooled, the cake revealed moist, tender crumb speckled with toasty coconut. Each bite melts on your tongue, the sweet coconut and eggs enveloped by a delicate vanilla cake. Friends and family raved at the tropical yet familiar flavors.
I’ve now made this Luscious Thai Coconut Cake many times, and have learned to appreciate the care and attention each component requires. Let the cake teach you patience as you mix, bake, and decorate. Then reward yourself with a slice of sweet paradise.
Serving Suggestions
The Luscious Thai Coconut Cake would pair wonderfully with a variety of dishes. For a light, refreshing meal, I recommend serving small slices alongside a Kohlrabi Salad or a Black Kale Salad. The sweetness of the cake complements the tangy vinaigrettes perfectly.
For heartier fare, try offering the cake for dessert after a dinner of Teriyaki Salmon or Grilled Halibut. The coconut and vanilla flavors cleanse the palate after these umami-rich fish.
You could also serve the cake as part of a Thai-inspired tapas display. Offer tiny forkfuls along with Thai Rice Noodles, Vegetarian Gyoza, and Soy Dipping Sauce for dipping. The variety of flavors and textures would delight any guest.
Kids would surely love the cake served á la mode with a scoop of Matcha Ice Cream or Tempura Ice Cream. The temperature contrast highlights the cake’s silkiness.
9 FAQs of Thai Coconut Cake
- What is coconut cake made of? Coconut cake typically consists of basic ingredients like flour, sugar, eggs, butter or oil, baking powder, and coconut milk or shredded coconut. The cake is often layered and frosted with a coconut-flavored frosting.
- How to make Dolly Parton coconut cake? While there may be various recipes claiming to be Dolly Parton’s coconut cake, a classic version involves preparing a moist coconut-flavored cake, layering it, and frosting it generously with coconut cream frosting. Exact recipes may vary, but common ingredients include flour, sugar, eggs, coconut milk, and shredded coconut.
- What country is coconut cake from? Coconut cake doesn’t have a specific country of origin; it’s enjoyed in various forms in many countries. However, it’s prevalent in tropical regions where coconuts are abundant, such as Southeast Asia and some parts of the Caribbean.
- What flavors go with coconut? Coconut pairs well with a variety of flavors, including tropical fruits like pineapple and mango. Additionally, vanilla, lime, rum, and even chocolate complement the sweet and nutty profile of coconut.
- Can I use canned coconut instead of fresh? Yes, you can use canned coconut, but fresh coconut offers a more vibrant flavor. Look for unsweetened canned coconut to control the sweetness.
- How do I store leftover cake? Wrap the cake in plastic wrap or place it in an airtight container and store it at room temperature for up to 2 days. For longer storage, refrigerate the cake.
- Can I freeze the cake? Certainly! Wrap individual slices in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw slices in the refrigerator and bring them to room temperature before enjoying.
- Can I add other flavors to the cake? Absolutely! Consider adding a touch of lime zest or a splash of rum to infuse unique flavors. However, remember to balance the additional flavors with the dominant coconut essence.
- Can I make this cake gluten-free? Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking, as gluten-free flours can vary in texture and performance.
Conclusion
I hope you’ll take the time to bake this wonderful Luscious Thai Coconut Cake for yourself and your loved ones. As I learned through trial and error, patience and care will reward you with a tropical yet comforting dessert that transports you to paradise with each bite.
Be sure to visit Food And Meal at foodandmeal.com for the full, step-by-step recipe along with more delicious dishes from around the world. Let us know how your cake turns out by leaving a comment below or tagging @foodandmeal on social media.
Happy baking! I’ll be dreaming of coconut, vanilla, and more slices of this luscious cake.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.