John Myers
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Coconut Milk Cake for Small Tray (20 X 30 Cm)
The perfect coconut milk cake for small tray (20 x 30 cm) recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Wheat flour
- 1,5 tsp Baking powder
- 110 g Sugar
- 2 Pc. Free range eggs
- 75 g Butter
- 75 ml Unsweetened coconut milk
for the cast:
- 125 g Powdered sugar
- 50 ml Unsweetened coconut milk
- Preheat the oven: circulating air 160 ° C, top / bottom heating 180 ° C.
- Mix flour and baking powder in a mixing bowl. Add sugar, butter, eggs and coconut milk and mix with the hand mixer with stirrers first on the lowest level, then on the highest level for approx. 2 minutes to form a smooth dough.
- Pour the dough onto a greased baking sheet and smooth it out. Place the tray on the grid in the middle of the oven and bake for 20 minutes. To be on the safe side, do the chopstick test.
- Take the cake out of the oven and let it cool for 20-30 minutes. Mix the powdered sugar with the coconut milk to a thick icing and cover the cake with it.
- Since I didn’t have enough chocolate for the chocolate cake my husband wanted, I decorated the coconut milk cake with my remaining couverture. Unfortunately, I was in too much of a hurry again and the chocolate was still too runny, so this abstract pattern was created.
tip
- The rest of the coconut milk can be boiled down thickly with half to three quarters of a piece of palm sugar (see photo) and stored in the refrigerator. Mixed up with a cutting stick, it makes a fine sauce with berries.
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