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!
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.
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!
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.
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.
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
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
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
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.