Persimmon and coconut cake


 

I made this cake last persimmon season, and it was delicious! Now persimmons are back on the menu, and I’m going to be able to make it again. I’m happy.

The recipe here makes a 25-cm Bundt cake, 12 to 16 servings. It’s ready in 90 minutes or so.

Ingredients

For the cake

  • ½ cup of melted coconut oil + ½ tablespoon to grease the cake pan
  • 2 cups of plain flour + ½ tablespoon to flour the cake pan
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground clove
  • 1 cup of desiccated coconut
  • ½ cup of brown sugar
  • 6 fully ripe persimmons, cut into halves and pulp scooped (it’s about 2 cups of pulp)
  • 3 large eggs, beaten
  • 1 teaspoon of pure vanilla extract

For the frosting

  • ¼ cup of coconut oil
  • ¼ cup of brown sugar
  • ¼ cup of powdered sugar
  • 4 tablespoons of coconut milk (or regular milk)
  • ½ teaspoon of vanilla extract
  • ¼ cup desiccated coconut

Preparation

Preheat the oven at 175 degrees Celsius.

Grease with coconut oil and flour a 25-cm Bundt pan, and set aside.

In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and clove. Stir in the desiccated coconut. And set aside.

In a medium mixing bowl, mix the oil and brown sugar until combined. Stir in the persimmon pulp, the eggs and vanilla.

Add the persimmon mixture to the flour mixture, and mix gently until everything is moistened. Pour the batter into the cake pan, and bake for about 50 minutes until ready (insert a toothpick into the cake. If it comes out clean, the cake is ready.)

Remove the cake from the oven, and let it cool for 20 minutes still inside the cake pan, then invert the pan onto a wire rack, and set aside.

Prepare the frosting: in a small saucepan over low heat, mix together the coconut oil, brown sugar and powdered sugar, and stir until the sugar is fully dissolved. Remove from the heat and stir in the coconut milk, vanilla extract, and desiccated coconut. Drizzle the frosting over the cooled cake.

Store in the fridge.

I adapted this recipe from Food., and PersimmonPudding for the persimmon cake; and jessyratfink for the frosting.

 

Is pictured a vegetarian persimmon and coconut cake

Is pictured a vegetarian persimmon and coconut cake