Makes 1 4-layer 20cm cake
Prep/Finishing Time 20 pre-prep, 20 minutes after baking
Bake Time 30 minutes
- Nonstick vegetable oil spray (for pan)
- 2 cups (240g) plain flour (plus a bit extra to flour cake pan)
- 1 teaspoon (6g) kosher salt
- 2 teaspoons (8g) baking powder
- 1 cup (228g) coconut milk
- ½ teaspoon (1g) fresh grated ginger
- ½ cup (170g) honey
- 1/2 cup (108g) canola oil
- 1 cup (226g) unsalted butter, room temperature
- 1 ¼ cup (269g) sugar
- 4 large (224g) eggs
- 2 large (36g) egg yolks
- 2 cups (200g) unsweetened shredded coconut
- 450g cream cheese, room temperature
- 1 cup (227g) unsalted butter, room temperature
- ¼ teaspoon salt
- 5 cups (600g) powdered sugar, sifted
- 2 teaspoons (4g) lemon zest
- 3 cups (255g) coconut chips, toasted (See Chef’s Notes)
- Arrange racks in top and bottom thirds of oven, and preheat oven to 177°C. Lightly spray each cake pan with nonstick spray, and dust with flour. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder. Set aside. In a separate mixing bowl, whisk together coconut milk, ginger, honey, and canola oil. Set aside.
- Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer. Place the butter and sugar into the bowl and cream on speed 8 for 3-4 minutes, or until light and fluffy. Reduce speed to 4; add eggs, one at a time, then add yolks, one at a time, beating after each addition and scraping down the sides of the bowl with a spatula.
- Reduce speed to 2 and add the dry and wet mixtures, alternating between the dry mixture and the wet mixture, adding all in 3 additions. Reduce speed to 1 and add in coconut, and stir just until incorporated.
- Divide batter between the two prepared 20cm cake pans; smooth tops with a spatula. Bake until a tester inserted into center of cakes comes out clean, 22–27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Frosting and Assembly
- Using an electric mixer, beat cream cheese, butter, lemon zest and salt on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Once smooth, add in 4 cups of the powdered sugar, beat at speed 1 for 30 seconds, then increase to speed 6 and beat until smooth, about 2 more minutes.
- Using a long serrated knife, cut completely cooled cakes in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Generously spread a thick layer of frosting over the half. Place a layer of cake on top of the frosting, create another layer of frosting, and then continue the process with the other cake slices.
- Finally, frost the entire cake, then chill the cake for 30 minutes to set the frosting. Once frosting is set (but not hardened), gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
To toast coconut chips: Preheat oven to 177°C. Place coconut chips in a single layer on a rimmed baking sheet. Toast until some of the chips are fragrant and golden brown (some will remain white), 4–7 minutes; let cool completely. Can be made 3 days ahead. Store airtight at room temperature.
Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan