In a word, Sir Lankan desserts are complicated. From wattalapan (a steamed coconut pudding) to kavun (a sweet oil cake), you need to be a four-star pastry chef to tackle these dishes at home. This simple coconut cake is an excellent way to get the sweet flavors of the many desserts without all the hard work. Here is how to prepare it.
Serves 8–12
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
1 1/2 cups coconut milk
2 cups all-purpose flour
1/2 cup shredded coconut
4 teaspoon baking powder
1 cup superfine sugar
1/4 teaspoon salt
6 eggs, separated
1 cup coconut oil, melted
3 cups confectioners’ sugar
1 lb. cream cheese, room temperature
3/4 teaspoon vanilla extract
1/2 lb unsalted butter, room temperature
Procedure
Preheat oven to 350°F. Grease two 9-inch round cake pans.
Soak the shredded coconut in the coconut milk while preparing the rest of the cake. Sift the flour and baking soda into a mixing bowl. Set aside. Place the yolks in a separate mixing bowl.
Add the sugar, salt, and melted coconut oil. Whisk until smooth, about 1 minute. Then, add the coconut milk/flakes mixture to the yolks and combine. Slowly add the flour mixture to the yolk and beat until well combined. Place the egg white in a large mixing bowl and whip, using an electric mixer, until stiff peaks form. Gently fold the egg whites into the yolk mixture, ensuring they do not “flatten” the peaks.
Pour even amounts of the batter into each cake pan and bake for about 30 minutes or until the toothpick comes out clean. Cool before icing. When the cakes have cooled, place one round on a cake dish and spread with frosting. Place the other round on top and frost the entire cake. Sprinkle with shredded coconut.
For the icing: Mix together the cream cheese, butter, and vanilla extract using a paddle attachment. Slowly add in the sugar.
