leopard spots heavenly coconut seduction cake 豹纹椰香蛋糕 w(´･ω･`)w

sometimes the direction of my apartment which in chinese they say is 坐南朝北 puts me off… ಠ_ರೃ whilst i’m happy i do not get any afternoon sun, i always 催催念 (grumble grumble) when it comes to taking pictures.. i don’t get good, natural sunlight for my pictures. any degree more or less affects the outcome of the picture… this is the exact problem i have with this cake.. i can hardly portray the colours of the leopard spots (*≧m≦*)… to the naked eyes, it’s just a cake with dots.. so please… can you tell me you can see the colours here? ╭(๑¯д¯๑)╮

anywayz, we all heard enough of zebra cakes… leopard spots should be something new heh? (-^〇^-) i’m not going to show the process of making the prints, but have included the link here so you can refer directly to the tutorial (the blogger has put in a lot of effect in creating the pictures)

I have adapted the heavenly coconut seduction cake from Rose’s Heavenly Cakes for this purpose ~ i couldn’t resist baking this cake when i saw the ingredients…

Ingredients (makes a one 9 by 2 inch round cake)

Batter
90g egg white at room temperature
190g canned cream of coconut
3/4 tsp pure vanilla extract
3/4 tsp coconut extract
88g superfine sugar
35g desiccated unsweetened grated coconut
200g cake flour
2 1/4 tsp baking powder
1/2 tsp salt
113g unsalted butter

Coconut whipped cream topping
348g heavy cream, cold
32g coconut cream powder (optional)
85g sweetened flaked coconut

Directions

– prepare a 9 by 2 inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with parchments round, then coated with baking spray with flour
– 20 mins before baking, set an oven rack in the lower third of the oven and preheat oven to 175 degrees C
– in a medium bowl, whisk egg whites, 3 tbsp of cream of coconut, vanilla and coconut extract until lightly combined
– in a food processor, process sugar and coconut until coconut is powder fine
– in the bowl of a stand mixer fitted with flat beater, mix coconut mixture, flour, baking powder, and salt on low speed for 30 seconds. add butter and remaining cream of coconut. mix on low speed until dry ingredients are moistened and ten raise speed to medium and beat for 1.5 minx. scrap down the sides of the bowl
– starting on medium-low speed, gradually add egg white mixture in 2 parts, beating for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. using the silicone spatula, scrap the batter into the prepared [an and smooth the surface evenly with a small offset spatula
– bake for 30 to 40 mins, or until a wire cake tester inserted in the centre comes out clean and the cake just starts to come away from the sides of the pan. it will be under baked in the centre if it is removed before it starts shrinking. the cake is so fluffy that it will not spring back readily when pressed in the centre. the top will dip slightly on cooling as it is wondrously tender
– let cake cool in pan on wire rack for 10 mins before inverting cake onto wire rack that has been coated lightly with nonstick cooking spray. to prevent splitting, reinvert cake so the top side is up. cool completely
– prepare whipped cream topping ~ combine heavy cream and coconut cream powder, if using; and refrigerate for at least 15 mins (chill mixer’s beaters alongside the bowl)
– whip mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, only until the cream mounds softly when dropped from a spoon
– mound the cream on top of cake and sprinkle evenly with flaked coconut. serve immediately

Personal notes:

– after preparing batter, follow the link above on piping the leopard spots
– feel free to use your favourite cake recipe, but bear in mind the cake batter cannot be one that is too liquid in consistency since you need the piping to stay vs spreading
– i baked my cake in a 6 inch cake, using up the entire batter as i wanted 3 layers of print
– i found it pretty difficult to pipe with a basketweave tip and changed to a normal flat tip halfway into piping
– my cake was baked for 48 mins and the texture was marvellous… crumbly on the outside but so soft on the inside
– i omitted the whip cream completely

where are the colours on my spots? (´｀;) ？

Pollution index: 30 (excellent)