Taro Coconut Cake

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.