Speckled Malted Coconut Cake

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  • Baking spray, for pan
  • three c. cake flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/four c. malted milk powder
  • 1 tsp. Kosher salt
  • 1 c. canola oil
  • 1 c. half-and-half, at room temperature
  • 1 c. sugar1 tsp. 
  • pure vanilla extract
  • 1 tsp. pure coconut extract
  • 1 giant egg plus 2 giant egg whites, at room temperature
  • Coconut Buttercream
  • 1/Eight tsp. brown gel meals coloring
  • Phyllo nest


  1. Preheat oven to 350 levels F. Evenly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk collectively flour, baking powder, malt powder, and salt in a bowl.
  2. Whisk collectively oil, half-and-half, sugar, vanilla, coconut extract, and entire egg in a separate bowl till clean. Fold in flour combination simply till included. Beat egg whites with an electrical mixer on medium-high velocity till stiff peaks type, 1 to 2 minutes. Fold egg whites into batter simply till mixed.
  3. Divide batter amongst ready pans. Bake till a toothpick inserted within the heart comes out clear, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to chill fully.
  4. Place one layer on a cake plate and frost prime with 1 cup Coconut Buttercream. Repeat two extra instances. Frost sides with remaining Coconut Buttercream.
  5. Stir collectively meals coloring and a pair of drops water in a bowl. Dip the tip of a large, stiff paintbrush into the combination. Holding the comb 6 to eight inches from the cake, gently fling the combination onto iced cake. Repeat for desired impact. Unfold Phyllo Nest across the base of the cake, and nestle robin’s egg candies in nest.

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