coconut & lemongrass cake

Something is well & truly wrong with me.

At the time I made the cake, it was the only thing I could do to appease the god of cravings. The urge to consume coconut in the form of a dense, moist cake with a light island like flavor was just overwhelming.

Now?

Now that I have to recount the story of the cake, the only thing I can think of is my small kitchen & my little Sushi who liked to sleep between my feet whilst I worked away. I miss that. I miss my puppy.

I wonder if making the cake again now would bring my boy here to me, or maybe even transport me back to him. My little Sushi roll.

Oh I'm such a sap sometimes.

Seriously though, when I say I had cravings, I mean my taste-buds had full on pledged war against me until I gave them what they wanted. I wasn't allowed to enjoy anything else until I broke down & wrote this recipe.

It was worth it. It was totally worth it.

Ingredients, cake: - 150ml coconut milk - 2 stalks of lemongrass, chopped - 1 vanilla bean, chopped - 150g coconut butter - 150g sugar - 3 large eggs, room temp - 100g all purpose gluten-free flour - 30g coconut flour - 1 tsp baking powder - 0.5 tsp bicarbonate of soda - 0.25 tsp salt - 120g shredded coconut

Directions, cake: 1. combine the coconut milk, lemongrass & vanilla bean in a small pot & bring to a simmer over medium heat. Once simmering, remove from the heat & allow the lemongrass & vanilla to infuse for half an hour. Drain out the pieces & discard before using. 2. preheat the oven to 175°C 3. grease & line a 22cm spring-form cake tine with parchment. 4. cream together the coconut butter & sugar until well blended & then beat in the eggs one at a time making sure each is fully incorporated before adding the next. 5. place the shredded coconut in a processor & process until fine & powdery. 6. in a separate bowl, combine the flour, coconut flour, baking powder, bicarbonate of soda, salt & shredded coconut. Using a hand held mixer, beat the dry ingredients together to aerate. 7. add a 3rd of the dry ingredients to the wet mix & beat until incorporated. Add in half of the infused coconut milk & once again beat until incorporated. Continue on this way until all the ingredients have been blended in: dry > wet > dry > wet > dry. Pour into the prepared tin & bake for 45-55 minutes or until a skewer inserted into the middle comes out clean. 8. allow to cool completely before icing.

Ingredients, icing: - 100g mascarpone - 150g heavy cream - 100g white chocolate - 150g shredded coconut flakes

Directions, icing: 1. in a double boiler, melt the cream & white chocolate together carefully. Then place in the freezer until chilled. 2. in a bowl, lightly beat the mascarpone before adding in the white chocolate & cream mixture. Continue to beat once added until stiff peaks form. Be careful not to over beat or else the cream will curdle. 3. cover your cooled cake with icing & then generously cover with shredded coconut. 4. serve & enjoy.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools