Taro Coconut Cake

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    1 hr

  • Cook Time

    mins

  • Total Time

    1 hr 25 mins

  • Servings

    8

  • Calories

    234 kcal

  • Course

    Dessert

  • Cuisine

    Asian, Chinese

Taro Coconut Cake

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

Servings

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
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Instructions

For key visual process photos, refer to the body of the blog post.

Make the coconut cake:

  1. Preheat oven to 325°F/163°C.
  2. Line two 6" round pans with parchment paper. Set aside.
  3. In a bowl, whisk together egg yolks with 40g granulated sugar, oil, coconut milk, and coconut extract.
  4. Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
  5. In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
  6. Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
  7. Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
  8. 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).
  9. Fold about a third of the egg whites into the egg yolk batter.
  10. This will help to loosen up the egg yolk batter.
  11. Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
  12. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
  13. Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
  14. Gently tap the pans a few times to release any trapped air bubbles.
  15. Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
  16. Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
  17. Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

Make the taro paste:

  1. Make the taro paste filling according to the recipe directions and add 3g purple sweet potato powder (optional, for colour).
  2. Cover and chill in the fridge until ready to use.

Make the coconut whipped cream:

  1. In a bowl, add the heavy cream, coconut extract and powdered sugar.
  2. Whisk until firm peaks.
  3. Transfer to a piping bag fitted with a round piping tip.

Make the taro whipped cream:

  1. In a bowl, add in the heavy cream and whisk until medium peaks.
  2. Add in the taro paste and purple sweet potato.
  3. Fold to combine the taro paste and cream, until incorporated.

Decorate the cake:

  1. Place one cake round onto a cake board.
  2. Pipe coconut whipped cream around the circumference of the cake.
  3. Add the taro paste to the centre and smooth with an offset spatula.
  4. Place the second cake round on top.
  5. Cover the entire cake with taro whipped cream and pipe decorations on top.
  6. 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.

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5.0

15 reviews
Excellent

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