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Thai Tea Cake w/Coconut Frosting

If you like thai iced tea, you will love this cake infused with thai tea leaves and draped with a light coconut frosting.


Posted By: S. Kairod
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Prep Time: 20 | Cook Time: 45-60 | Ready In: 65-80
Ingredients: Print   Add to cart
US Metric

  • 1 Cup Plus 3 Tablespoons Flour
  • 2 Tablespoons Sugar
  • 4 Eggs, room temperature
  • (1) 14 Ounce Can Sweetened Condensed Milk
  • 1/4 Cup Butter, melted
  • 1 Tablespoon plus 1 Teaspoon Thai Tea
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Vanilla Extract
Creamed Coconut Frosting
  • 1 Can Coconut Milk, refrigerated for at least 4 hours prior to use
  • 1/4 Teaspoon Cream of Tartar
  • 1 Cup Plus 3 Tablespoons Powdered Sugar
  • 1/2 Cup Butter


Cooking Process:

Preheat the oven to 350 degrees. Place the Thai tea in a coffee or nut grinder and pulse until finely ground. Stir together the sweetened condensed milk and the Thai tea grounds in a small saucepan over low heat. Allow the mixture to warm up for 10 minutes, stirring every minute or so, until turns an orange/light-brownish color. Remove from heat and allow to cool for 15 minutes.

In a large bowl, whisk together the eggs until blended. Add the sweetened condensed milk mixture 1/3 cup at a time, mixing vigorously after each addition. This will help the eggs to slowly warm up, if you add the entire condensed milk mixture at once it may cook the eggs.

In a small bowl, combine the flour, sugar, baking soda, and baking powder and stir until blended. Stir the dry ingredients and vanilla extract into the cake batter until completely combined.

Pour the cake batter into (4) well-greased and lightly floured 5-inch cake pans, or (2) well-greased and lightly floured 8-inch cake pans. Place pans in the oven and bake for 35-40 minutes, (I used the smaller cake pans, which makes them cook a bit quicker, so if you use regular-sized cake pans you may need to add 5 or 10 minutes onto the baking time), or until golden and a knife/toothpick inserted into the center comes out clean.

Remove the pans from the oven, shake them back and forth a bit to loosen their grip on the pan, and allow them to cool for 5 minutes before attempting to remove them from the cake pans. It helps if you run a spatula alongside the inside of the pan before flipping them over. Once removed, place them on a wire rack to continue to cool for 30 minutes.

Meanwhile, you can get started on the frosting. Remove the can of coconut milk from the refrigerator and do not shake it. Remove the lid and scoop out the thick white part that looks kind of like crisco, leaving the clear stuff behind. Place the white part in a medium-sized bowl. Add the cream of tartar and 3 tablespoons of powdered sugar and beat with an electric mixer until fluffy, about 1 minute. In a separate bowl, mix together the butter and the remaining powdered sugar until a smooth frosting forms. Stir together the frosting mix and the whipped coconut. Cover the bowl and keep it refrigerated until the cake is cool enough to be frosted.

To frost the cake, simple spread the frosting between the layers and then spread the frosting all around the outside of the layered cake. Serve immediately, and refrigerate any leftovers (the frosting will melt easily due to the coconut cream).

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