Very delicious cake with sprinkled shredded coconut - what's it called?!
Answers: the top of the cake seems to be baked with shredded coconut, and then sprinkled some more after baking. the top seems wet or drowned with something, but the bottom part is just like any other cake. there aren't any nuts in it, and as far as i'm concerned, i couldn't taste or see any pineapples either. the color of the cake is brown. what's the name of it?
It sounds a lot like a Coconut Tres Leches Cake too. (Latin American cake that is sooooo good).
Here's one recipe but there are more online:
Coconut Tres Leches Cake
This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!
This recipe was featured in the 2006 Build Your Own Burrito Bar story
INGREDIENTS
Unsalted butter for baking dish, at room temperature
6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened canned coconut milk
1 tablespoon dark rum (such as Myers’s)
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon powdered sugar
INSTRUCTIONS
Heat oven to 325°F. Butter a 13-by-9-inch glass baking dish. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
Using a rubber spatula, stir about 1/3 of egg whites into yolk mixture to lighten it. Then gently fold in remaining whites.
Aerate flour with a dry whisk to break up any lumps, and sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg-and-sugar mixture, just until there are no more white flour streaks. Don’t overmix.
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes.
In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake. Continue cooling cake, about 45 more minutes, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
For toasted coconut, heat a large sauté pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from pan immediately.
To serve the cake, whip heavy cream and powdered sugar to medium peaks. (If you like, flavor it with a teaspoon of dark rum.) Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Do you mean lamingtons?
I think you mean lamingtons. I think I might actually make some later today, I have all the ingredients. Here's a recipe of the one I usually use just to make sure that it is lamingtons you're on about. They're really good with coffee!
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).
Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.
Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.
(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)
Hope that helps!
And happy baking...
lamingtons
It sounds like a Tortuga Coconut Rum cake - I got some in the Bahamas and it was very yummy!
dutch chocolate cake i know it doesn't taste like chocolate but i have some and it meets your discriptions