
Taro Coconut Cake
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5.0
15 reviews
Excellent

Taro Coconut Cake
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This 2-layer Taro Coconut Cake is a light and fluffy spongy coconut chiffon cake layered with a smooth homemade taro paste and whipped coconut cream filling.
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Ingredients
Coconut cake:
- 4 egg whites room temperature
- 40 g granulated sugar
- ¼ teaspoon cream of tartar
- 4 egg yolks
- 40 g granulated sugar
- 40 ml coconut milk or whole milk
- 1 teaspoon coconut extract optional
- 40 ml vegetable oil
- 100 g cake flour
Taro paste filling:
- 1 batch blended taro paste divided in half (save half for the taro cream frosting)
- 3 g purple sweet potato powder optional, for colour
Coconut whipped cream:
- 50 ml heavy whipping cream (at least 36% milkfat) chilled
- ½ teaspoon coconut extract
- 1 teaspoon powdered sugar
Taro whipped cream frosting:
- 200 ml heavy whipping cream (at least 36% milkfat) chilled
- ½ batch taro paste from above
- 10 g purple sweet potato powder
Instructions
For key visual process photos, refer to the body of the blog post.
Make the coconut cake:
- Preheat oven to 325°F/163°C.
- Line two 6" round pans with parchment paper. Set aside.
- In a bowl, whisk together egg yolks with 40g granulated sugar, oil, coconut milk, and coconut extract.
- Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
- In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
- Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
- Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
- Fold about a third of the egg whites into the egg yolk batter.
- This will help to loosen up the egg yolk batter.
- Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
- Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
- Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
- Gently tap the pans a few times to release any trapped air bubbles.
- Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
- Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.
Make the taro paste:
- Make the taro paste filling according to the recipe directions and add 3g purple sweet potato powder (optional, for colour).
- Cover and chill in the fridge until ready to use.
Make the coconut whipped cream:
- In a bowl, add the heavy cream, coconut extract and powdered sugar.
- Whisk until firm peaks.
- Transfer to a piping bag fitted with a round piping tip.
Make the taro whipped cream:
- In a bowl, add in the heavy cream and whisk until medium peaks.
- Add in the taro paste and purple sweet potato.
- Fold to combine the taro paste and cream, until incorporated.
Decorate the cake:
- Place one cake round onto a cake board.
- Pipe coconut whipped cream around the circumference of the cake.
- Add the taro paste to the centre and smooth with an offset spatula.
- Place the second cake round on top.
- Cover the entire cake with taro whipped cream and pipe decorations on top.
- Chill in the fridge until ready to serve.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
133mg
(44%)
Sodium
40mg
(2%)
Potassium
102mg
(3%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
601IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
42mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
Calories | 234kcal | 12% |
Carbohydrates | 21g | 7% |
Protein | 6g | 12% |
Fat | 14g | 22% |
Saturated Fat | 8g | 40% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 4g | 20% |
Cholesterol | 133mg | 44% |
Sodium | 40mg | 2% |
Potassium | 102mg | 2% |
Fiber | 0.3g | 1% |
Sugar | 12g | 24% |
Vitamin A | 601IU | 12% |
Vitamin C | 0.2mg | 0% |
Calcium | 42mg | 4% |
Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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