Sweet High Tea – Coconut and Taro Cake

Growing up most of my close friends were guys and it wasn’t even intentionally, I just found I got along better with males. They’re straight to the point, tell you if they like or not and don’t hold grudges. But towards the end of high school and Uni I finally made some girlfriends and through blogging have become close friends with some amazing girls 🙂 Now I can’t think of a better way to spend Saturday afternoon than having high tea with them chatting over cake and tea!

Sweet High Tea

Last weekend a group of us Lianne, Michelle, Julie and Ling gathered at Shellie’s for a continuation of a Sweet High Tea, the first one was at my place ~ I’ll try and blog about everything we had that day, but this is a preview. We had Momofuku Pork Buns, mini Peking Duck Pizzas, Sandwiches, Scones, Nutella mousse and Tim Tam Crumbs, Chocolate Swiss Roll with Vanilla cream and raspberries and my Coconut and Taro cake.

Coconut and Taro cake

Coconut and Taro cake

I’ve seen this recipe on the SBS website a while ago and have been meaning to make it for the longest time. I really like taro whether it be savoury or sweet as long as it has taro I’m pretty sure I’ll like it!

Coconut and Taro Cake

The coconut and taro cake is essentially three layers of coconut sponge cake with a sweet taro filling and covered with cream cheese and shredded coconut! Basically all the things I like all wrapped up in one cake ~ The cake isn’t too hard to make, it’s just a little time consuming as you need to boil the taro and make the filling first.

Coconut and Taro Cake

The cake is quite rich and filling so I recommend having only a small slice and pairing it with a refreshing drink. I have issues learning how to relax so Mr Bao made me cancel everything last Sunday and just chill at home, so we had our own little afternoon tea on the balcony. We had a slice of coconut and taro cake paired up with Barker’s of Geraldine fruit juice syrup drink I recently received.

Baker's of Geraldine Blackcurrent Juice Syrup

Barker’s of Geraldine Blackcurrent Juice Syrup

The Barkers of Geraldine fruit syrup have recently entered the Australian market, they originate from New Zealand from the Barkers family. Mr Bao and I tried the blackcurrent flavour and was really enjoyed it, because it’s so concentrated you don’t really need to use a lot to give it enough flavour. One bottle can make 5 litres pretty good value, they’re now available at most supermarkets 🙂

Anyhow this is the recipe below for all those taro lovers out there, I know it’s hard to find a taro cake recipe enjoy!

Recipe – Coconut and Taro cake from SBS
Yield – 20cm Cake

Ingredients 
160g Unsalted Butter, Chopped
220g (1 cup) Caster sugar,
1 tsp Vanilla extract
1/2 Lemon, zest
4 eggs. separated
300g (2 cups) Self-raising flour
250g shredded coconut
250ml milk

Taro filling 
600g taro (Approximately 1 large piece)
60g unsalted butter, chopped
220g (1 cup) caster sugar
60ml (1/4 cup) coconut milk

Cream cheese icing
375g cream cheese, room temperature
90g unsalted butter chopped, room temperature
80g (1/2 cup) icing sugar
80ml (2/3 cup) thickened cream

Method
1) Grease and line the base and side of a 20cm springform pan. Preheat oven to 160°C/320°F convectional oven or 140°C/280°F for fan-force.
2) Using an electric mixer with the paddle attachment beat the butter, sugar, vanilla and lemon zest on high speed until pale and fluffy. Add egg yolks one at a time, beating well at each addition. Make sure to scrape the sides and bottom of the bowl.
3) Combine the flour and 175g shredded coconut and fold into butter mixture alternatively with milk until just combined. Transfer into a large bowl.
4) Whisk egg whites to soft peaks, then fold batter in 3 batches until just combined. Pour into prepared cake pan and bake for 1 hour and 45 minutes or until a skewer comes out clean. If it starts to brown cover loosely with foil.
5) Once cake is cooked, stand cake in pan for 5 minutes then turn out onto a wire rack to cool completely.
6) To make the filling, thickly peel taro and cut into 3 cm cubes. Place in a saucepan of boiling water and cook for 12 minutes or until tender. Drain and mash.
7)Place butter and sugar in a saucepan over medium heat and cook stirring for 5 minutes until sugar has melted. Stir in coconut milk and mashed taro, and cook, stirring for 3 minutes or until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until cold.
8) To make icing, in an electric mixer, beat cream cheese, butter and icing sugar on medium speed and then turn it up to high until pale and fluffy. Add the thickened cream and beat on low speed until combined.
9) To assemble, cut cake horizontally into 3 layers, starting from the bottom. Place a layer on a plate and spread half of the taro-filling on top. Place another layer on top and spread with remaining filling, gently to lightly compress layers. Spread top and side of cake with icing and decorate with remaining 75g shredded coconut.

Daisy@Nevertoosweet received the Barkers of Geraldine fruit syrup as gifts, however, was not paid to write this review and all opinions are honest and based on personal preference. 

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21 thoughts on “Sweet High Tea – Coconut and Taro Cake

  1. Ames November 6, 2013 at 10:16 am Reply

    Oh wow, this looks lovely Daisy!! I really want to give it a go now because I am a lover of taro as well 😀

    • Daisy@Nevertoosweet November 7, 2013 at 10:53 pm Reply

      Thanks Ames 🙂 You’ve gotta give this a try if you really like taro too! I think I’m going to use Asian taros next time these ones were from Safeway and not enough taro flavour I think hehe ~

  2. hotlyspiced November 6, 2013 at 11:24 am Reply

    Your cake is stunning, Daisy. I love how you covered it in shredded coconut. I don’t think I’ve ever bought taro! And I have certainly never had taro in a cake. I would love to try this xx

    • Daisy@Nevertoosweet November 7, 2013 at 10:54 pm Reply

      Thanks Charlie 🙂 I think the flowers really made it look so much prettier hehe Taro’s a very Asian ingredient you really need to try! Have a great weekend xox

  3. Choc Chip Uru November 6, 2013 at 3:54 pm Reply

    Your cake is absolutely beautiful – I love the flavour of taro and coconut together 😀
    So classy!

    Cheers
    CCU

    • Daisy@Nevertoosweet November 7, 2013 at 10:59 pm Reply

      Thanks Uru 🙂 Hope you’ve been well! Seen you haven’t blogged lately ~ Hope you will try this recipe soon!

  4. Iron Chef Shellie (@IronChefShellie) November 6, 2013 at 8:29 pm Reply

    Those flowers really make the cake so pretty 😉
    Yum! what a great high tea!

    • Daisy@Nevertoosweet November 7, 2013 at 10:59 pm Reply

      Hahaha I know right those flowers are from a lovely garden hehe 😛 Awesome high tea wanna do it again!

  5. Michelle @ The Bakeanista November 6, 2013 at 9:34 pm Reply

    Can we do it again? The high tea was so good and I loved this cake! I slowly devoured the leftover piece I took home and was sad when it finished.

    • Daisy@Nevertoosweet November 7, 2013 at 11:00 pm Reply

      Of course we can!! Let me schedule it 🙂 Hehe but I need to get through Xmas first hehe i’m so glad you liked it babe was worried it’ll be too dense and heavy hehe!

  6. Tina @ bitemeshowme November 6, 2013 at 11:38 pm Reply

    Such a talented bunch of bakers you Melbourne food bloggers are!

    • Daisy@Nevertoosweet November 7, 2013 at 11:01 pm Reply

      But you’re so much more talented babe! I love your macarons and cakes! Frosting is perfect too!

  7. grabyourfork November 7, 2013 at 1:10 am Reply

    Your cake looks awesome. I love taro cake from the Asian cake shop but have never made my own. The Sweet High Tea is such a fab idea too!

    • Daisy@Nevertoosweet November 7, 2013 at 11:03 pm Reply

      Thank you!!! I need to buy some more Taro cakes from Asian shops hehe so I don’t need to make it so lazy 😛 I know right can’t wait to do it again!

  8. Cara @ Gourmet Chick November 7, 2013 at 4:48 pm Reply

    The coconut and taro cake looks amazing and I love how you ladies all had your own sweet high tea.

    • Daisy@Nevertoosweet November 7, 2013 at 11:10 pm Reply

      Thank you Cara 🙂 Do you like taro desserts? I can’t wait to have another high tea with the girls you should come!

  9. Lorraine @ Not Quite Nigella November 8, 2013 at 8:58 am Reply

    What a delicious looking cake! And I was the opposite of you, I always had girls as friends. Sometimes guys but mostly I hang out with the gals. There’s always fun conversation and cake! 😀

  10. Nami | Just One Cookbook November 10, 2013 at 5:09 pm Reply

    Daisy!!!! Your coconut cake looks BEAUTIFUL!!! <3<3<3 I'm always jealous of your blogging girl friends get together. 🙂 I wish I was in the same country and join you! 🙂

  11. GourmetGetaways (@GourmetGetaway) November 10, 2013 at 6:25 pm Reply

    YUM!! This looks so delicious!!
    You are the queen of high tea! …and sweets 🙂
    I am in Melbourne at the end of Jan14 I will need a “sweet catch up”

  12. msihua (@msihua) November 11, 2013 at 9:34 pm Reply

    Haha I too grew up closer to boys than girls.. hence why I’m such a bully.. gotta discipline people!

  13. Sarah November 16, 2013 at 10:04 pm Reply

    Cream cheese, coconut AND taro? Yes please!!

    PS I have to remember to schedule in “down time” otherwise I get exhausted and stressed out! So you’re not alone! 🙂

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