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Speckled Malted Coconut Cake

Delightful Speckled Malted Coconut Cake for Your Easter Table

Indulge in a stunning Speckled Malted Coconut Cake, a perfect centerpiece for your Easter celebration with its rich coconut flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Baking Spray Prevent sticking; substitute with butter or oil if needed.
  • 2 cups Cake Flour All-purpose flour can be used but may create a denser texture.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1 cup Malted Milk Powder Substitute with non-fat milk powder if not available.
  • 1 tsp Kosher Salt Table salt can be used, reduce quantity slightly.
  • 1/2 cup Canola Oil Any light vegetable oil makes a fine substitute.
  • 1 cup Half-and-Half (at room temperature) Milk or mix of milk and cream works as an alternative.
  • 1 cup Sugar Brown sugar can be used for a deeper flavor.
  • 1 tbsp Pure Vanilla Extract Consider almond extract for a delightful twist.
  • 1 tsp Pure Coconut Extract Optional but adds depth to the cake's taste.
  • 4 large Large Eggs (at room temperature) Essential for structure and stability.
  • 4 large Egg Whites (at room temperature) Essential for fluffiness; replacements may not yield the same results.
For the Frosting
  • 2 cups Coconut Buttercream You can use standard buttercream if preferred.
  • 1 tbsp Brown Gel Food Coloring Optional for decorative touch; skip for a natural look.
For Decoration
  • 1 piece Phyllo Nest Handle with care to maintain shape.
  • 1 cup Robin's Egg Candies Use any small chocolate eggs or omit for a simpler look.

Equipment

  • Round Cake Pan
  • electric mixer
  • Whisk
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan with baking spray.
  2. In a medium bowl, whisk together the cake flour, baking powder, malted milk powder, and kosher salt until well combined.
  3. In a large mixing bowl, blend the canola oil, granulated sugar, half-and-half, vanilla extract, coconut extract, and eggs until smooth and creamy.
  4. Gradually add the dry ingredients to the wet mixture while gently mixing to avoid overmixing.
  5. Pour the batter into the prepared cake pan and bake for 30–35 minutes, until a toothpick comes out clean.
  6. Let the cake cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
  7. Spread a generous layer of Coconut Buttercream on top once the cake is completely cool.
  8. For decoration, carefully layer phyllo dough sheets, brushing with melted butter, shape into a nest, and fill with Robin's Egg Candies.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

Ensure egg whites are beaten to stiff peaks for the lightest texture, and use room temperature ingredients for a smooth batter.

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