Goodday my sweets, today I am serving coffee and cake to you, or cake and tea if you prefer. You see I have been baking, and I need a little help with getting this yummy thing out of the house, because right now it is going straight to my hips……..
So if you happen to love coconut as much as I do, come on in and have a piece of my Christmas cake….. I have baked this cake pretty often, it never fails. It is a recipe from my mom’s baking cookbook from the fifties. The little book is in quite a state, smudged, torn and pretty ragged, but the recipes never disappoint. I love cooking from this book, it has several chapters that all start with a basic explanation of how to make a particular kind of dough and then it follows with different recipes to make with that dough. Mind you the instructions all say stuff, like ‘whisk with a fork’ , ‘whisk for 30 minutes until smooth’, cause this particular book is from the days before KitchenAid machines. Heck there isn’t even an electrical hand mixer in sight. All is done by hand and with muscle power.
This book really takes you back, back to a time when there were little more choices for women than to become housewives and mothers. Back to a time when every woman was expected to be a domestic goddess, cooking and baking up a storm in her cute apron while simultaneously minding five children, cleaning the house and doing the laundry by hand. You know that time, that probably only looks nice and romantic in pictures, but was just freaking hard work in real life.
I am no domestic goddess, heck no. I am glad on any day my house doesn’t embarrass me on first glance with unexpected visitors. And any week where we don’t run out of clean socks is a triumph in my book. And frankly I am modern and feminist enough to believe that I am not the only one who is responsible for all the housework (and since I am really a smart cookie, I choose a man who agrees 😀 ). But there is something enticing about those images of women in their fifties kitchens. And there sure are days when I wish someone else would make the choices for me from time to time, and simply tell me what I should do and who I should be.
The thrill of that wouldn’t last long of course. I am deeply grateful for all the opportunities and choices women have these days. But every once in a while I like to play ‘domestic goddess’ and that is when I get out this old baking book, strap on an apron and start whisking (with an electric mixer, I am not that crazy). And this coconut cake is one of my favorites to make. It is light and fluffy, it is sweet and good and it fits in so very well in this Christmas season.
The basic recipe is just a cake, but I always double it and then use my old turband (bundt) cake form. The addition of the chocolate coat and the sprinkling of coconut is also my own invention. It just makes it more wintery, more christmassy so to speak. And let’s face it everything tastes better with a bit of chocolate……
So let’s get on with it and start the baking…
Christmas Coconut Cake Recipe
For one cake (double if you want to make a big one like I do):
3 egg yolks
2 table spoons of hot water
150 grams of sugar (= 3/4 cup)
1 bag of vanilla sugar (= 8 grams, = 2 teaspoons) or substitute a table spoon of vanilla extract
pinch of salt
3 egg whites
125 grams of flour (I use self rising flour) (= 1/2 cup)
3 g baking powder (or use self rising flour) (=1 teaspoon)
75 grams fine coconut flakes (for this recipe I don’t use coconut flour, but the tiny coconut flakes) (1 cup)
75 grams of butter, melted and cooled, and a bit extra for buttering the pan.
- Beat the egg yolks with the hot water until smooth and frothy, slowly, while stirring, add in 2/3 of the sugar and the vanilla sugar.
- Beat until light and creamy, add pinch of salt.
- Stiffen the egg whites, add the remaining sugar.
- Pour stiff egg whites onto creamy mass, sift flour on top, add coconut flakes.
- Pour in the cooled but melted butter
- Gently scoop everything until well mixed, Do Not Stir.
- Place in well buttered baking tin, and bake immediately.
- Bake for circa 45 minutes on 175 Celsius (=347 F).
Let cool, remove from tin, let get cold. Pour on chocolate icing. Look for that sweet spot where the chocolate has dried enough to not soak the coconut but is still a tiny bit sticky. Sprinkle on coconut flakes. Serve and enjoy! Look at my Coconut Christmas Cake baked by other baking godesses: