Winter Coconut Prune Cake Recipe
This Winter Coconut Prune Cake by Rose Wilde is an irresistible celebration of texture and flavor. The cake features a tender crumb from shredded coconut and whole grain millet flour, enhanced by a fragrant coconut vanilla soak that keeps it moist and flavorful. The prune coconut sugar Swiss buttercream adds a layer of sophistication with its rich, caramel-like depth and smooth texture. Decorate the cake with frosting swirls, fresh edible flowers, or herbs for a whimsical, nature-inspired presentation that embodies Wilde’s artistic approach. This cake is travel-friendly, making it the perfect centerpiece for gatherings or special occasions.
Equipment
- 8 inch round cake pan
- Stand Mixer
- digital thermometer
- blender or food processor
- heatproof bowl/double boiler
Ingredients
Coconut Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup whole grain millet flour
- 1 1/4 cups cane sugar
- 1/2 cup shredded coconut
- 3/4 tsp kosher salt 4g
- 1 tsp baking soda 6g
- 1/4 tsp baking powder 1g
- 2/3 cup grapeseed oil
- 1 cup coconut milk
- 2 large eggs
- 2 TBSP lemon juice 30g
Prune Coconut Sugar Swiss Buttercream Ingredients
- 1/2 cup California Prunes
- 1/3 cup coconut milk
- 4 large egg whites 122g
- 1/3 cup coconut sugar
- 3/4 cup cane sugar
- 1/2 tsp kosher salt 3g
- 2 3/4 cups unsalted butter room temperature
Vanilla Coconut Soak Ingredients
- 1 tsp vanilla bean paste 5g
- 2/3 cup coconut milk
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining it with parchment paper and spraying it with nonstick baking spray.
- In a medium bowl, whisk together the all-purpose flour, millet flour, cane sugar, shredded coconut, salt, baking soda, and baking powder.
- In a separate bowl, whisk together the grapeseed oil, coconut milk, eggs, and lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until the cake is lightly golden and springs back when gently pressed in the center.
- Remove from the oven and poke holes all over the cake with a skewer. Pour the vanilla coconut soak (recipe below) over the cake. Allow the cake to cool completely in the pan before turning it out onto a plate or cake board.
- Frost the cake with the prune coconut sugar Swiss buttercream and decorate as desired.
For the Soak:
- Whisk together the vanilla bean paste and coconut milk in a small bowl until combined.
For the Frosting:
- Heat the coconut milk in a saucepan over medium heat until it begins to simmer. Pour the warm coconut milk over the prunes in a small bowl and let them soak until softened, about 10 minutes. Once cooled, blend the mixture into a smooth puree.
- In the bowl of a stand mixer, combine the egg whites, coconut sugar, cane sugar, and salt. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 161°F (71°C) and the sugar has dissolved.
- Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on high speed until the mixture is fluffy and completely cooled.
- Reduce the speed to medium and gradually add the butter, a few tablespoons at a time, whipping until the buttercream is smooth and thick.
- Add the prune puree and whip until fully incorporated. Switch to the paddle attachment and mix on low speed to eliminate air pockets, creating a silky finish.
Nutrition
Serving: 1portionCalories: 817kcalCarbohydrates: 59gProtein: 5gFat: 65gSaturated Fat: 36gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 139mgSodium: 399mgPotassium: 213mgFiber: 1gSugar: 41gVitamin A: 1397IUVitamin C: 1mgCalcium: 36mgIron: 2mg