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Speckled Malted Coconut Cake

Deliciously Fluffy Speckled Malted Coconut Cake Recipe

This Speckled Malted Coconut Cake is a delightful dessert bursting with tropical flavors, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Provides a tender crumb; avoid substituting with all-purpose flour for best results.
  • 1 tbsp Baking Powder Acts as a leavening agent to help the cake rise; check for freshness before use.
  • 1 cup Malted Milk Powder Adds a unique flavor profile and depth; you can substitute with dry milk powder if needed.
  • 1/2 tsp Kosher Salt Enhances overall flavor balance; table salt can be used, but adjust the amount accordingly.
  • Baking Spray Prevents the cake from sticking to the pan; using parchment paper can add extra assurance.
For the Wet Ingredients
  • 1 cup Canola Oil Ensures moisture and lightness in the cake; vegetable oil can be a suitable substitute.
  • 1 cup Half-and-Half Offers richness; swap for whole milk for a lighter alternative.
  • 1 1/2 cups Sugar Sweetens the cake beautifully; coconut sugar can provide a delightful caramel-like flavor.
  • 1 tbsp Pure Vanilla Extract Essential for depth and aroma; fresh vanilla beans can enhance the taste further.
  • 1 tsp Pure Coconut Extract Intensifies the coconut flavor; it's optional if you don't have it on hand.
  • 4 Large Eggs Provide structure and stability to the cake; use an egg substitute if necessary, but results may vary.
  • 4 Large Egg Whites Provide structure and stability to the cake; use an egg substitute if necessary, but results may vary.
For the Frosting and Decoration
  • 1 cup Coconut Buttercream A creamy frosting that beautifully complements the cake; alternatives can change the flavor profile.
  • 1 tbsp Brown Gel Food Coloring Creates appealing speckles for decoration; consider natural alternatives for a healthier option.
  • 1 Phyllo Nest Adds a decorative touch to the presentation; handle gently to prevent breakage.
  • Robin's Egg Candies Brings visual flair and a burst of flavor; feel free to swap with seasonal fruit or any decorative candies as you wish.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cake Pans
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray two 9-inch round cake pans with baking spray or line with parchment paper.
  2. In a large mixing bowl, whisk together the cake flour, baking powder, malted milk powder, and kosher salt.
  3. In another bowl, combine canola oil, half-and-half, sugar, vanilla extract, and coconut extract; whisk together. Add eggs and egg whites, beat until smooth.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  5. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Cool the cakes in the pans for about 10 minutes before transferring to a wire rack.
  7. Prepare the Coconut Buttercream frosting by whipping unsalted butter and gradually adding powdered sugar and coconut cream, beating until fluffy.
  8. Once the cakes are cool, apply a layer of frosting between the cake layers and over the top and sides.
  9. Use brown gel food coloring to create speckles on the frosting, add the phyllo nest, and place robin's egg candies on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 2mgIron: 5mg

Notes

Ensure to beat egg whites to stiff peaks for aeration and handle the phyllo dough gently to maintain its shape.

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