Toasted Coconut & Caramelized Sugar Olive Oil Cake
This recipe was a journey albeit one that involved cake so it wasn’t at all harrowing. I set out to make an olive oil cake and specifically one of those super pretty upside down ones I’ve seen on social media that have perfect slices of citrus arranged on top. I kept seeing ones that had the peels attached and was really curious about how that would be in practice. My experience with citrus is that the pith can be bitter with a chewy texture which I instinctively thought would be a bit unpleasant in the cake. But I am always willing to be proven wrong so I gave it a whirl.
I didn’t take into consideration that grapefruit has the most bitter of all the rinds and the end result was so foul I threw the whole thing out. In addition to not liking the flavour – the texture of the rind with the cake wasnt for me and to top it off it was an absolute nightmare to cut.
Maybe you read that and thought ‘Um Olivia – this isn’t a recipe fore an upside down cake?’ and you would be correct. We are on a journey remember?
The first test here was an upside down grapefruit and rosemary cake with peels, then without peels, then with cake flour instead of AP and orange because I ran out of grapefruit, then with grapefruit again but swapping the milk for coconut milk to balance the bitterness, then I gave up on grapefruit completely and it became this right side up toasted coconut cake with caramelized sugar and I’m not mad.
Prep?
- You could toast your coconut in advance but the timing works well integrated into the recipe that I wouldn’t!
- Ingredients can be scaled whenever you please!
Equipment
- Baking Sheet
- 8″x3″ Cake Pan or Spring Form Pan
- Parchment Paper
- Medium Pot
- Can Opener
- Food Scale
- Measuring Spoons
- Measuring Cups
Toasted Coconut Olive Oil Cake
Course: Uncategorized8
servingsA friend described the flavour as mature. I will take that as a compliment.
Ingredients
200g Sweetened Coconut
200g + 2 Tbsp White Sugar
400mL Can Coconut Milk
160g Olive Oil *See Notes*
1 tsp Pure Vanilla Extract
300g Cake Flour
1 tsp Kosher Salt
1 tsp Baking Powder
0.5 tsp Baking Soda
Directions
- Preheat the oven to 325F.
Spread the coconut out on a sheet pan and bake for approximately fifteen minutes until golden brown.
Stir every 3-5 minute to promote even toasting.
Grease and line your cake pan with parchment paper, then grease the parchment paper and coat with 2 Tbsp of white sugar. - While the coconut toast add the sugar and 1/4 cup of water to a medium pot over medium heat and stir until the sugar has dissolved.
Allow the sugar syrup to come to a boil.
It will likely turn golden in some spot before others, you can help promote even caramelization by gently swirling the pan.
When you have reached a deep amber add the coconut milk and stir vigorously.
It will bubble and spit so be careful.
Continue stirring as the mixture returns to a boil and then continue to cook until any seized sugar has dissolved.
Remove from the heat and set aside. - In a medium bowl sift together the cake flour, salt, baking powder and baking soda.
Transfer the coconut milk and caramelized sugar mixture to a large bowl and whisk in the olive oil and vanilla extract.
Gently whisk the dry ingredients into the wet ingredients in two additions.
Reserve 1/4 cup of the toasted coconut and fold the remaining into the batter.
Transfer the batter to your prepared cake pan and top with the remaining coconut.
Bake at 325F for 40-45 minutes or until an internal temperature of 200F. - Cool and serve.
Notes
- If you love a strong olive oil flavour in your cake go for extra vigin, if you would prefer something less mild go for virgin.
