The Enchanted Delight of Magic Cake with Coconut Sponge Top
Cake lovers, rejoice! The magic of the world’s most decadent and scrumptious dessert has finally arrived in the form of the Magic Cake with Coconut Sponge Top. This heavenly treat has been tantalizing the taste buds of foodies and baking enthusiasts alike, and it’s not hard to see why.
History of Magic Cake
The concept of Magic Cake dates back to the 1990s, when a French baker created a recipe for a cake that seemed almost too good to be true. Made with a simple mixture of eggs, sugar, and flour, this cake defied the conventional wisdom that a rich, moist, and airy texture could only be achieved with hours of preparation. And yet, the Magic Cake proved that even with minimal ingredients and no effort, a truly magical dessert could be conjured up.
Enter the Coconut Sponge Top, the crowning glory of this majestic dessert. And what’s not to love? A lithe, flaky, and ever-so-sweet coconut sponge that melts in the mouth, providing a sublime contrast to the dense, velvety cake below. Together, these two unlikely partners create a harmonious union that’s simply enchanting.
How to Make a Magic Cake with Coconut Sponge Top
Armed with the knowledge of this wonder, bakers can now create their own Magic Cake with Coconut Sponge Top at home. The recipe is surprisingly simple, requiring just a few basic ingredients and a bit of patience. Here’s a basic outline to get you started:
Ingredients:
- 100g all-purpose flour
- 100g granulated sugar
- 3 large eggs
- 125g unsalted butter, melted
- 150ml whole milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 100g desiccated coconut
- 50g unsweetened shredded coconut
- 20g unsalted butter, softened
- 2 tablespoons coconut milk
- 1 tablespoon unsalted butter, melted
- Confectioners’ sugar, for dusting
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) springform pan.
- In a medium bowl, whisk together flour, sugar, and baking powder.
- In a large bowl, beat together eggs, melted butter, and milk. Add the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted 1 inch from the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Run a knife around the edges to release the cake, then transfer to a wire rack to cool completely.
- For the coconut sponge top, beat the softened butter with an electric mixer until light and fluffy. Gradually add the desiccated coconut, unsweetened shredded coconut, coconut milk, and melted butter. Beat until smooth and creamy.
- Once the cake is completely cool, place the coconut sponge top over the cake and dust with confectioners’ sugar before serving.
Conclusion
The Magic Cake with Coconut Sponge Top is a true masterpiece of the baked goods world. With its simplicity, versatility, and sheer indulgence, it’s no wonder this dessert has captured the hearts of so many. So, get baking and experience the magic for yourself!
Magic Cake with Coconut Sponge Top
# Ingredients
* 18cm Round Cake Tin OR similar size Cake Tin
* 3 Eggs
* 1/2 cup Caster Sugar
* 90 g Butter (*melted and slightly cooled*)
* 1 teaspoon Vanilla Extract
* 1/2 cup Plain Flour (*sifted*)
* 1/2 cup Desiccated Coconut
* 1 & 1/2 cups Milk (*slightly warmed, 1 cup is 250ml*)
* Icing Sugar (*for dusting*)
# Instructions
1. **Preheat Oven** Preheat oven to 150℃. Grease an 18cm round cake tin with butter or line the base and sides with baking paper. *Note: Do not use a Springform Cake Tin as the batter will leak.*
2. **Mix Eggs and Sugar** Place eggs and caster sugar in a mixing bowl and beat until thick and pale. *Tip: This step takes time, even with an electric mixer.*
3. **Combine Ingredients** Add slightly cooled melted butter and vanilla to the egg mixture. Use a whisk to mix, then add the flour and desiccated coconut. Mix to combine. Add milk and gently whisk until just combined.
4. **Bake the Cake** Pour the mixture into the prepared cake tin. Bake for 50 minutes or until cooked through. *Note: The cake will still be wobbly when fully cooked.*
5. **Cool and Serve** Cool the cake in the tin, then carefully transfer it to a serving plate. This cake tastes better when cold. *Optional: Dust the cake with icing sugar before serving.*