Wuhuuu birthday time! I love baking birthday cakes! This one is dedicated to precious Miriam 🙂 I wanted to make it a colourful cake and as she cannot stomach any fruits, I decided to make a coconut cake with poppy! The cake went down a treat with the birthday guests, it was really moist and aromatic and so nice to look at.
I also did a little decoration. I bought it in TIGER. I absolutely love this store, they have pretty much EVERYTHING for low prices and I think I never left without buying anything there…Be careful! This store is highly addictive!
I bought this little tiny party garland, cut a piece off and knotted it to the wooden sticks which I just put into the cake when it was ready.
I also coloured the coconut flakes rose by simply heating some frozen raspberries, pressing the juice out with a sieve and adding them to the flakes, heating them again slightly to quit any redundant liquids.
Now the recipe:
Ingredients (for a 22cm cake pan):
- 100g soft butter
- 170g sugar
- 2 eggs
- grounded vanilla
- 130g flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 60g coconut flakes (+ a few for decoration)
- 120ml creamy coconut milk
- for the syrup: 60ml coconut milk, 10g sugar
- 100g poppy seeds
- crispy colour pops and icing sugar for the decoration (or any other decoration which looks nice ;))
Butter the cake pan and line it with some coconut flakes so the cake will come out more easily. Beat the soft butter together with the sugar until light and fluffy.
Add the eggs (one by one) and mix to the dough. Add the vanilla.
In a second bowl, mix all dry ingredients (flour, baking powder, salt, coconut flakes and poppy seeds). Preheat the oven in 170° C.
Mix alternating the flour-mix and the coconut milk to the butter-sugar-mix until you have a well mixed dough. Then, fill it into the cake pan and bake for 45 minutes.
Meanwhile you can already prepare the syrup. Just heat the coconut milk and add the sugar until the sugar dissolves.
Take the cake out of the oven and prick a few little wholes into the cake to give chance to the sirup that it can drip into the cake to give it this moist consistence (I used a wood stick like the one for the decoration). Then pour the syrup over the cake and let it rest (I left it rest overnight as it will get more aromatic with the time).
For the decoration, first cover the cake with icing sugar. Then add the (coloured) coconut flakes and crispy colour pops and finish by sticking the tiny party garland into the cake. Done!! Happy Birthday…♥