Ingredients
Cake Layers (16 cm)
- 700 grams (24.7 ounces) flour
- 250 grams (8.8 ounces) butter
- 250 grams (8.8 ounces) sour cream
- 1 egg
- 7 grams (0.25 ounces) baking powder
- Pinch of salt
Cream
- 515 milliliters (17.4 ounces) coconut milk
- 223 grams (7.9 ounces) sugar
- 2 eggs
- 1 egg yolk
- 200 milliliters (6.8 ounces) cream (33%)
- 4 tablespoons starch
- 140 grams (4.9 ounces) sour cream (high fat %)
- 84 grams (3 ounces) condensed coconut milk
- 50 grams (1.8 ounces) coconut paste
Equipment
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Large mixing bowls
Essential for combining ingredients. Stainless steel bowls are great as they won't absorb odors or colors from the ingredients.
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Whisk
Perfect for mixing your cream and custard to a smooth consistency. A balloon whisk works best to incorporate air into cream mixtures.
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Blender
Optional but useful for creating a smooth coconut paste if none is available. A high-speed blender will ensure the coconut flakes turn into a fine paste.
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Baking trays
Help in baking the cake layers evenly. Line with parchment paper for easy removal of the cake layers.
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Rolling pin
Rolls out the dough evenly to ensure consistent layers. A wooden or marble rolling pin works best to avoid sticking.
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Food processor (optional)
Can be used to cut the butter into the flour if you want an even quicker prep time.
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Refrigeration space
Key for chilling the dough and setting the completed cake, so ensure you have enough room.
Instructions
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Servings
Variations
Faq
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How do I keep the butter from melting too quickly in the dough?
Ensure that the butter is very cold, even frozen. Using a food processor or a spoon to mix can also help keep it cool.
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Can I use regular milk instead of coconut milk?
Yes, but the coconut flavor will be less pronounced. Coconut milk adds a unique richness and taste to the cream.
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How do I know when the custard is thickened enough?
It's ready when it coats the back of a spoon and holds its shape when you run your finger through it. Be sure to keep stirring to avoid lumps.
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Is it okay to skip the refrigeration step when making the dough?
No, chilling the dough is crucial to ensure it's firm for rolling and baking properly. It also helps in developing the right texture.
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Can I prepare the cake layers in advance?
Yes, you can bake and store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
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What's the best way to keep the coconut paste smooth?
Ensure that the coconut flakes are finely ground. A few pulses in a high-speed blender usually do the trick.