Pour the batter into the prepared cake pan and use the back of a spoon or a spatula to spread it evenly to the edges. Place the pan in the center of the preheated oven and bake for 30 to 35 minutes, until the top of the cake is a light golden brown and a toothpick or thin skewer inserted into the very center comes out clean or with just a few moist crumbs attached. If the top appears to be browning faster than the center is cooking through, cover the pan loosely with a sheet of aluminum foil and continue baking until done. Different brands of canned coconut milk have slightly different fat contents, which can affect the baking time by a few minutes in either direction — begin checking the cake at the 28-minute mark and proceed from there.
Step 4: Cool Before Removing
Allow the cake to cool in the pan for at least 10 minutes before attempting to unmold it. This cooling period allows the cake structure to firm up enough to hold together cleanly when removed from the pan. After 10 minutes, run a thin knife around the edge of the pan to loosen the cake, then invert it onto a wire cooling rack and allow it to cool completely before adding any topping. Attempting to frost or glaze a cake that is still warm will cause the topping to melt and slide off, so patience at this stage produces significantly better results than impatience.
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Step 5: Toast the Coconut and Finish
While the cake is cooling, toast a generous handful of shredded or flaked coconut in a dry skillet over medium heat, stirring constantly, until it is golden and fragrant — this typically takes 3 to 5 minutes and requires constant attention because toasted coconut can go from perfectly golden to burned very quickly once the color begins to change. Toasting coconut dramatically intensifies its flavor and aroma, transforming it from a mild background note into something genuinely tropical and compelling. The color contrast between the golden toasted coconut and the pale cake is also visually striking. Once the cake has cooled completely, transfer it to a serving plate and top it with the toasted coconut, pressing it gently into the surface so it adheres. If you are using a glaze or frosting instead, pour or spread it over the cooled cake before adding the coconut so the coconut has something to stick to.
Why This Cake Works So Well
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