Yummycrumby: COCONUT GENOISE CAKE

This time, we baked a coconut genoise cake. The recipe is the same as the basic genoise cake. Instead we use coconut extract and custard cream as filling. Believe me, you have to be a coconut fan to truly appreciate this cake. It is so moist and tender. Hmmmm, a real gem! So yummy! Let me show you how!

INGREDIENTS FOR GENOISE CAKE

75g cake flour

50g cornflour

125 granulated sugar

6 large eggs

65g unsalted butter

1 teaspoon coconut extract

STEP BY STEP INSTRUCTIONS

To start, butter an 8 inch round cake pan and line the bottom of the pan with parchment paper.
Then, preheat oven to 160°C
On medium-low heat (or you can use a hot water bath) melt the butter and set aside

Sift flour and cornflour together twice and set aside.
Next, in the stand mixer bowl whisk egg and sugar. Then place the egg mixture on a hot water bath and whisk until lukewarm to the touch (the temperature of the mixture should be around 40°C)

Now transfer the bowl to your stand mixer and beat on high speed until the egg mixture has cooled and tripled in volume.The color of the batter will change from yellow to pale yellow.
Don’t forget to beat in the coconut extract.

Now it’s time to sift in the flour/corn flour mixture over the whipped egg. Use a spatula to mix the flour/cornflour in 2 batches and fold them in very carefully using the cut and fold method. Do not overmix because this will reduce the volume of the batter. Just mix gently until you don’t see any dry ingredients.
Then add melted butter to the batter and mix gently. Again don’t overmix.
Transfer batter quickly into the cake pan and tap the pan 2-3 times against the counter to remove any air incorporated into the batter.
Bake at 160°C for around 40 minutes depending on your oven. You may also notice that the edge of the cake is pulling away from the pan. This is a sign that the cake is almost done at this point. You can also insert a toothpick into the center of the cake. If it comes out clean, then it’s done. Please do not overbake your cakes as this will make them dry. The baking times are just a guideline because most ovens are different.
Allow the cake to cool completely in the pan.
To remove the cake from the pan, run a small knife around the edges to release the cake.

INGREDIENTS FOR SYRUP

The syrup can be prepared a day before and kept refrigerated

250ml water
4 tablespoons of sugar
1 teaspoon of coconut extract

INSTRUCTIONS

Place water, sugar and coconut extract in a saucepan and bring to boil
Let mixture boil by stirring occasionally until sugar dissolves.
Remove from heat and let cool at room temperature.

INGREDIENTS FOR CUSTARD FILLING

2 tablespoons custard powder

1 tablespoon of cornflour

4 tablespoons sugar

500ml milk (200ml to dissolve the custard mixture and the remaining 300ml to be poured in a saucepan for boiling)

INSTRUCTIONS

Add custard, cornflour and sugar in a bowl.
From the 500ml milk you have prepared before, gradually pour in about 200ml of the milk into the bowl to dissolve the custard mixture. Mix well using a whisk to make sure there are no lumps. You can gradually add more milk to make the mixture pourable.
Then, Pour the remaining (300ml) in a saucepan and let it boil on medium low heat. Keep stirring constantly to prevent the milk from burning.
When milk starts to boil, add in the custard mixture. Keep stirring constantly until the mixture boils and thickens. Now the custard is ready.
Allow to cool completely.

INGREDIENTS FOR FROSTING

500ml whipping cream
2 tablespoons of powdered sugar
1 teaspoon of coconut extract

INSTRUCTIONS

In a bowl of your stand mixer, fitted with a whisk attachment, whip the heavy cream. Then gradually add the powdered sugar and the coconut extract. Whip until soft peaks are formed.
Take around 3 tablespoons of the whipped cream and mix with the custard to lighten the cream. Keep the rest of the whipping cream for frosting.

Now it’s time to assemble the cake

Using a serrated knife, cut the cake into 2-3 layers depending on your preference.

Place one cake layer on a cake circle base (please note that the top of the cake must be face down) and place it on a cake turntable.
Use a pastry brush or you can use a spoon to moisten the cake with the syrup. Then add the custard.

Next, add the second layer cake on top of the custard filling and then press the top of the cake to compact. Again, brush the top with syrup and add custard. Then add the last layer of cake and brush with syrup again.
Now cover the cake with frosting and smooth the sides of the cake with a spatula and garnish the cake with desiccated coconut. Decorate as desired. Don’t worry if you are not good at frosting. I’m not either. Practice makes perfect.