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Coconut Chamomile Cake

Adagio Teas TeaChef Level 3

Tender, light, and chamomile-y.

1 h 30 m 12

Ingredients

  • Cake:
  • 2 cups All-Purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • ½ cup vegetable shortening
  • 2 eggs (+2 egg yolks, optional)
  • 1 tsp coconut extract
  • 1 cup coconut milk, separated
  • ½ cup water
  • 3 heaping tsp loose leaf chamomile (or 3 bags)
  • Simple Syrup:½ cup boiling water
  • 3 heaping tsp loose leaf chamomile (or 3 bags)
  • ½ cup granulated sugar
  • Frosting:
  • 2 egg whites
  • Pinch of salt
  • Pinch of cream of tartar
  • 2 cups powdered sugar
  • 1 cup vegetable shortening
  • 3-4 drops coconut extract
  • Decoration (Optional):
  • 1 tbsp loose leaf chamomile
  • ¼ cup dessicated coconut

Directions

Separate two eggs, and set aside. Allow the egg whites to come to room temperature before preparing the frosting.

For the cake: Preheat oven to 350°F

Bring water to boil in a small saucepan. Add chamomile, turn the heat down to a simmer, and cover for 5 mins. Add the coconut milk, replace the lid, and let simmer for another 5 mins. Strain out the chamomile, and set aside to cool.

Sift together flour, sugar, salt, and baking powder. Add shortening and ⅔ cup of the coconut milk-chamomile mixture. Beat with an electric mixer on low for 2 minutes.

Add 2 eggs, coconut extract, and the remaining chamomile mixture. If you would like to use up the leftover egg yolks from the first step, add them now. They will make the cake more tender and crumbly. Beat with mixer for another 2 minutes on medium.

Grease two 8-inch cake tins. Divide the batter between the two tins, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool, and remove them from the cake tins.

For the sugar syrup: Steep chamomile in the boiling water for 5 minutes. Strain the tea into a clean metal bowl. Place the bowl over a small saucepan of barely simmering water (Make sure that the bowl does not directly touch the water.) Add in the sugar, and mix until dissolved.

With a skewer, poke holes into the cakes, approximately 2 inches apart. Brush the cakes with half of the simple syrup, leaving the other half in the metal bowl atop the saucepan.

For the frosting: Add egg whites, salt, and cream of tartar to the remaining simple syrup in the double boiler. Whisk the mixture by hand until the egg whites are pasteurized, approximately 3 minutes. Note: Make sure that the water in the saucepan stays at a low simmer, and whisk continuously for this period. You want the egg mixture to reach a high enough temperature to be pasteurized, but you don’t want them to start solidifying!

Remove the bowl from the heat, and place it in a larger bowl of cold water. Continue whisking by hand until the egg whites cool down. Switch to an electric mixer, and beat the egg whites until they reach soft peaks.

Add the coconut extract, and continue beating the egg whites. Add in the powdered sugar one spoonful at a time. Once all the sugar is incorporated, add in the shortening, one tablespoon at a time.

Decorate the cake: Frost the top of both cakes, then stack one on top of the other. Use the remaining buttercream to frost the sides of the cake.

If you are using dessicated coconut for decorating, place the coconut flakes in a skillet over medium heat. Toss around in the pan until the flakes are toasted and become fragrant. Sprinkle the coconut on top of the cake with some dried chamomile flowers, or use it to coat the sides. The cake is now ready to serve!

Recipe Developed by: Jessica Maciuch

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