Coconut Cake No. 2
This rich and aromatic Parsi cake marries the tropical flavor of fresh coconut with the floral notes of rosewater. The traditional preparation uses a creaming method where stiffly beaten egg whites are folded in to create a texture that is simultaneously dense like a pound cake yet tender and moist. Finished with a hint of fresh lemon zest, this golden delight is perfect for celebrations or an elegant afternoon tea.
Ingredients
- 1 pound Wheat flour (All-purpose flour) (Originally '1 ratal' (pound). Use fine wheat flour or maida.)
- 1 pound Granulated sugar (Originally '1 ratal' (pound). Use fine sifted sugar.)
- 1/2 pound Butter (Originally '0.5 ratal'. Ensure it is softened.)
- 1/2 pound Fresh coconut, grated (Originally '0.5 ratal'. Use white meat only, finely grated.)
- 8 whole Eggs (Separated into yolks and whites.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml). The term 'Soji dudh' implies pure/fresh milk.)
- 1 heaping teaspoon Baking powder (Or 2 pinches of baking soda as per original text.)
- 1 teaspoon Salt (Use a flat spoonful. Optional if preferred unsalted.)
- 1 whole Lemon zest (Finely cut peel of 1 lemon.)
- 2 tablespoons Rosewater (Quantity estimated for grinding coconut. Use 'pure rosewater' (Sojo Golab).)
- 1 tablespoon Butter (for greasing) (As needed for the mold.)
Instructions
- 1Preheat your oven to 350°F (175°C). Prepare a round cake tin (or historical 'patra na gol dabda') by greasing it with butter. Line the bottom and sides with thick white paper (parchment paper) and grease the paper as well.
- 2Take the finely grated white coconut and grind it further on a stone or in a food processor with the rosewater until it forms a fine, moist paste.
- 3In a large mixing bowl (or tinned vessel), beat the hard butter with a wooden spoon or whisk until it becomes very soft and creamy. Gradually add the sugar little by little, mixing thoroughly after each addition until light and fluffy.
- 4Separate the eggs. Add the yolks one by one to the butter and sugar mixture, beating well to incorporate each yolk before adding the next.
- 5In a separate clean bowl, beat the egg whites until they form a stiff, hard cuff (stiff peaks). Gently fold the beaten whites into the butter mixture.
- 6Gradually fold in the flour and the ground coconut mixture, adding them little by little. Add the milk to bring the batter to the right consistency. Finally, mix in the baking powder (or soda), salt, and lemon zest until just combined.
- 7Pour the batter into the prepared tin, filling it up to about 1 inch from the top to allow for rising. Bake immediately in the preheated oven (medium heat) for 50-60 minutes, or until the cake is golden brown and cooked through. Alternatively, this can be baked in a covered pot on a stove using the sand-bath method.