Indulge your senses with the irresistible aroma and delightful texture of our Crispy Coconut Yeast Cake. This unique recipe blends the comforting warmth of a classic yeast cake with the tropical sweetness of coconut, creating a truly unforgettable treat. Forget dry, crumbly cakes; this recipe delivers a moist, tender crumb perfectly complemented by the delicate crunch of toasted coconut flakes. The subtle sweetness is balanced beautifully, making it the perfect dessert for any occasion, from casual gatherings to special celebrations.
This recipe isn't just about achieving a delicious result; it's about experiencing the joy of baking. Each step, from activating the yeast to carefully layering the coconut, contributes to the final masterpiece. Ready to embark on this flavorful journey? Let's dive into the simple, step-by-step process that will guide you to baking success.
Tools Needed
- Whisk
- Mixing bowl
- Baking tray
- Oven
- Blender (optional)
Ingredients
- Tapioca starch: 90g
- Wheat flour: 10g
- Coconut milk: 75ml
- Coconut oil: 10ml
- Baking powder: 3g
- Powdered sugar: 30g
Step-by-Step Instructions
Step 1. Prepare & Combine Ingredients
- Sift together tapioca starch, wheat flour, baking powder, and powdered sugar.
- In a pan, combine coconut milk and coconut oil. Bring to a boil.
- Add the sifted dry ingredients to the boiling coconut milk mixture.
- Mix well and knead the dough for 5-7 minutes until smooth and supple. The dough should be slightly sticky but not runny. If the coconut milk is too hot, the starch will melt; if it is too cool, the starch may not combine properly.
Step 2. Rise & Shape the Dough
- Wrap the dough in plastic wrap and let it ferment for 30 minutes to 1 hour until doubled in size.
- Roll out the dough and cut it into small, even pieces. Roll each piece into a ball.
- Arrange the dough balls on a baking tray.
Step 3. Bake to Perfection
- Bake in a preheated oven at 130°C (266°F) with fan mode for 25-30 minutes, or until lightly golden. Do not overbake, as this will make the cake dry.
Step 4. Cool & Store
- Let the yeast cakes cool completely before storing in an airtight container. The cakes will become crispier as they cool.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If you don't have powdered sugar, you can grind granulated sugar using a blender.
- Don't overbake the yeast cakes. Slightly soft when they come out of the oven is ideal, as they will crisp up as they cool.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
While coconut milk provides the best flavor and texture, you can try substituting it with regular milk or even almond milk. However, the flavor will be slightly different, and the cake might be slightly less moist.
2. How can I tell if my yeast is still active?
Before adding the yeast to the dough, dissolve it in warm water (not hot!) with a pinch of sugar. If it foams up within 5-10 minutes, your yeast is active and good to use. If not, it's likely expired and you'll need a fresh batch.
This Crispy Coconut Yeast Cake is a testament to the simple pleasures of baking, delivering a taste of the tropics with every bite. The fragrant coconut and tender crumb will undoubtedly become a new favorite in your recipe repertoire. Enjoy the delicious results of your baking adventure!