ssteamed Coconut Cream Cake, No Oven Needed
1,327 views · Published 6 March 2018 · 5:35 · Indexed 2 October 2026
Channel: Fine Art of Cooking · 2018 · Howto & Style
Instead of baking, this light and refreshing coconut cream cake is cooked on the stove-top with the steaming method. The frosting is prepared using natural coconut cream and some powdered sugar. No butter is used. Batter Ingredients 1 & 1/4 cup (175 grams) all purpose flour 3 tbsp corn starch 4 egg yokes 1 & 1/4 cup (295 ml) coconut cream (leftover portion from making the frosting) 1/3 cup (80 ml) vegetable oil 10 tbsp (125 grams) granulated sugar 1 tsp (10 grams) baking powder 1/2 tsp (2 grams) salt Meringue Ingredients 4 egg whites 4 tbsp (50 grams) granulated sugar 1 tsp cream of tartar (or substitute with 2 tsp lemon juice) Frosting Ingredients 2 cans (16 oz each) coconut cream 1/2 cup (65 g) powdered sugar 1/2 tsp cream of tartar (or substitute with 1 tsp lemon juice) - acts as stabilizer Cooking Method Prepare the frosting: Pour the two cans of coconut milk into a glass jar. Refrigerate for 4 to 6 hours to let the thicker cream separate from the thinner part. After 4 to 6 hours, skim off the thicker cream from the top half and leave 1-1/4 cup of the thinner cream at the bottom to use in the cake batter. Using an electric hand mixer, whip the coconut cream until foamy, then add powdered sugar and cream of tartar. Continue to whip until stiff peaks. Set aside in refrigerator. Prepare the batter: First, separate the egg yokes from the whites. In a mixing bowl sift in the flour, corn starch, and baking powder, then add sugar and salt. Stir to blend the dry ingredients. Add egg yokes, coconut milk, and vegetable oil. Stir and blend everything together. Using an electric hand mixer, start with low speed and mix for one minute. Turn up to medium speed and mix for another minute or until everything is well incorporated and there are no lumps. Set this aside. Prepare the meringue: Using an electric hand mixer, beat the egg whites until fluffy. Then add the icing sugar and cream of tartar. Continue to beat until it can form stiff peaks. Next, mix meringue into the batter: Fold meringue into the batter 1/3 at a time. Continue until all meringue is evenly mixed into the cake batter. The color of the batter should be even; no streaks of yellow or white. Cooking the cake: Lightly oil a 8” x 2” (23cm x 5cm) square baking pan and then line it with parchment paper. We can bake the cake in a preheated oven at 350 F (180C) for 30 minutes, OR ELSE steam the cake on the stove top for 25 minutes. Instead of baking, we’ll steam the cake in this demonstration. After 25 minutes of steaming remove cake from the steamer and let it cool for 1/2 hour. Invert cake and remove the parchment paper, then return cake to its baking pan. Spread coconut frosting over cake. Garnish with coconut flakes. Serve cake cool. Refrigerate any leftover cake. Enjoy! Music: Autumn Day, Creative Commons Music by Kevin MacLeod
