Golden Milk Coconut Cake
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Recipe Intro From cynthiajordan
This cake is truly a labor of love. It requires a lot of patience and steps, but the end result is worth it. A cross between a southern fluffy coconut cake and Indian golden milk-light as air golden milk cream, filled with a coconut praline this cake will be a show stopper. I was inspired by New Orleans and the flavor of golden milk, and as a result, I created this New Orleans southern and Indian fusion cake.
Because this cake has so many steps, I suggest breaking it up into two days-making the golden milk, pastry cream, frosting, and cake layers a day before. It's essential to make the coconut praline filling right before you're ready to assemble the cake- It's designed to firm up like a southern pecan praline between each cake layer, so it's only spreadable while it's warm.
If you use ground turmeric, filter the golden milk through a fine cheesecloth, and the steep time may vary depending on taste. Ground turmeric is more concentrated, thus steep time will vary depending on your flavor preference. This cake was created to have a mild golden milk flavor, which is why I recommend adding fresh turmeric root.
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Recipe Card
ingredients
Golden Milk:
- 1 can unsweetened full-fat coconut milk
- 1 cinnamon stick
- 1 piece fresh turmeric root (or 2 teaspoons ground turmeric), peeled and sliced into smell pieces
- 1 inch piece fresh ginger root, peeled and sliced into small pieces
- 1 tablespoon honey
- 1 piece orange peel
ingredients
Pastry Cream:
- 3/4 cup golden milk (above)
- 1/4 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 2 egg yolks
- 1/4 teaspoon fine sea salt
ingredients
Golden Milk Cream:
- 1 1/2 teaspoons powdered gelatin
- 1 tablespoon cold water
- 1/2 cup golden milk pastry cream (above), at room temperature
- 1/4 cup crème fraiche, at room temperature
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
ingredients
Coconut Cake:
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup desiccated coconut
- 4 large eggs, at room temperature
- 4 egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups unsweetened full-fat coconut milk
- Coconut chips, for garnish
ingredients
Coconut Praline Filling:
- 1 cup desiccated coconut, toasted
- 1 cup light brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup unsweetened full-fat coconut milk
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon vanilla extract
Method
To make the golden milk:
Step 1
In a small saucepan combine coconut milk, cinnamon sick, turmeric, ginger, honey, and orange peel. Bring to a boil for 2 minutes. Remove from heat and let steep for 1 hour covered or refrigerate overnight for a stronger flavor.
Step 2
Strain golden milk and set aside until ready to use.
To make the pastry cream:
Step 1
Combine golden milk, two tablespoons sugar in a small saucepan. Whisk gently and turn heat on low.
Step 2
In a small bowl whisk together remaining two tablespoons sugar, cornstarch, yolks, and salt.
Step 3
Once golden milk is slightly warmed through, drizzle about half into egg yolk mixture. Whisking well until a thick paste has formed and no lumps remain.
Step 4
Return mixture back to pot using a strainer to catch any lumps.
Step 5
Turn heat up to medium. Whisking constantly until pastry cream has thickened. Once thickened let boil for 5 minutes.
Step 6
Remove from heat. Transfer to a container cover top with plastic wrap touching the pastry cream to prevent a skin from forming.
Step 7
Let cool completely and keep refrigerated until ready to use.
To make the golden milk cream:
Step 1
In a small microwave safe container bloom gelatin in water. Let sit about 1 minute. Place in microwave for 30 seconds and let melt completely.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, combine golden milk pastry cream, crème fraiche and vanilla. Paddle until smooth.
Step 3
Switch to the whip attachment. With mixer running on medium, carefully pour in melted gelatin mixture, continue to mix until fully incorporated.
Step 4
Transfer mixture to a large bowl. Clean mixer bowl and whip attachment, dry completely.
Step 5
Add heavy cream back to clean mixer bowl and whip on medium speed until medium-soft peaks form, about 3-5 minutes.
Step 6
Take ~1/3 of the whipped cream and whisk into pasty cream until lightened (this helps to fold in the cream).
Step 7
Switch to a rubber spatula and gently fold in remaining whipped cream using a figure 8 motion, until no white streaks remain.
Step 8
Cover cream at room temperature until ready to use.
To make the cake:
Step 1
Pre heat oven to 350F. Spray and flour two-9-inch round cake pans. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment cream together butter and sugar on medium speed until light and fluffy, about 5 minutes.
Step 3
Meanwhile, in a medium bowl whisk together cake flour, baking powder, salt, and desiccated coconut. Set aside.
Step 4
In a glass measuring cup, combine eggs, egg whites, and vanilla extract.
Step 5
While the mixer is running on low speed, add egg mixture about one at a time, making sure to scrape the bowl between each addition. Turn mixer speed up to medium for 2 minutes to completely emulsify egg mixture.
Step 6
Reduce mixer speed to low, while running alternate between flour mixture and coconut milk. Begin by adding 1/3 flour mixture followed by half coconut milk, ending with dry.
Step 7
Scrape bowl and turn mixer up to medium speed until batter is smooth and no flour streaks remain, about 1 minute.
Step 8
Divide batter evenly between two prepared pans. Place in the center rack of the oven and bake for 45 minutes or until a skewer entered in the center comes out clean. Cakes should look golden brown and bounce back when touched.
Step 9
Remove from oven and let cool 15 minutes. Remove from pans and continue to cool completely.
To make the coconut praline:
Step 1
In a small saucepan, combine light brown sugar, butter, coconut milk, salt, and vanilla.
Step 2
Using a candy thermometer, bring mixture to a boil until it reaches 225F. About 10-15 minutes.
Step 3
Immediately remove pot from heat and gently stir in desiccated coconut.
Step 4
30. Let mixture sit for 15 minutes to cool.
Step 5
Whisk mixture until it begins to thicken, about 5 minutes.
Step 6
Once mixture is still warm, but thickened enough to spread, begin to assemble cake.
To assemble cake:
Step 1
Divide both cake layers in half lengthwise, equaling 4 cake layers in total.
Step 2
Lay the first layer cut side up on a cake board. Working quickly, spread about 1/3rd of the coconut praline mixture evenly over layer.
Step 3
Continue to do the same method with next two layers but placing each layer cut side down.
Step 4
Once the last layer is placed on top begin to frost cake using the golden milk cream.
Step 5
Decorate edge of cake with thick coconut chips. Serve at room temperature