One of Juliette's favourite things to do is bring home baking into the workroom to share with the team.
This Coconut Dream Cake has become a favourite for celebrating team birthdays each month. With summer entertaining on the calendar, it's also one to add to your own Christmas baking list. Juliette shares how to make it at home, ready to serve for your next get-together.
Inspired by Yotam Ottolenghi and Noor Murad's recipe from their cookbook Shelf Love, this is Juliette's take on the coconut and cardamom-rich cake.
Watch her make it, or follow the recipe to bake one yourself.
With thanks to Blum, for letting us use their beautiful showroom to film.
Ingredients
For the cake:
- 320 g self-raising flour
- 15 cardamon pods shells discarded and seeds, roughly crushed with a mortar and pestle
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon of salt
- 300 g caster sugar
- 170 g unsalted butter at room temperature, then cut into 3 cm cubes
- 5 egg whites at room temperature
- 120 g Greek yoghurt at room temperature
- 1 tablespoon of vanilla bean paste
- 240 ml coconut milk full fat
For the coconut icing:
- 200 g unsalted butter at room temperature, then cut into 3 cm cubes
- 150 g icing sugar, sifted
- 150 g cream cheese full fat
For the coconut topping:
- 100 g coconut flakes
- 3 tablespoons of maple syrup
- 10 cardamon pods shells discarded and seeds, roughly crushed with a mortar and pestle
-
1/4 teaspoon of salt