To crown a showstopper of an afternoon tea, or to present as a standout special occasion cake, this two-tier coconut concoction is sure to wow.
Nutrition Facts
Hibiscus and coconut cake
Amount Per Serving
Calories 487
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 68mg23%
Sodium 291mg13%
Potassium 161mg5%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 33g37%
Protein 6g12%
Vitamin A 415IU8%
Vitamin C 2mg2%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Hibiscus and coconut cake
A British-Nigerian fusion cake
Servings: 12 people
Calories: 487kcal
Ingredients
- 180 g plain flour
- 60 g ground egusi seeds (ground melon seeds, available from Amazon or ground almonds
- 80 g fine-cut dried hibiscus petals, plus extra for decorating (available from Amazon)
- 1 tsp ground cloves
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 90 g coconut oil softened
- 60 ml groundnut oil plus extra for greasing
- 100 g caster sugar
- 80 g light brown sugar
- 3 large eggs
- 200 ml coconut milk
- 2 tsp vanilla extract
- 2 tsp freshly squeezed lemon juice
- Desiccated coconut, to decorate
For the coconut drizzle:
- 120 g icing sugar
- 4 tbsp coconut milk
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
For the coconut frosting:
- 300 g cream cheese
- 2 tbsp coconut milk
- 80 g icing sugar
- 1 tbsp fine-cut dried hibiscus petals
Method
- Preheat the oven to 180ºC/Gas mark 4. Grease two round 20cm cake tins, then line them with baking paper.
- In a large bowl, mix together the flour, ground egusi seeds or ground almonds, hibiscus petals, ground cloves, baking powder and bicarbonate of soda and salt.
- In another large bowl, cream the coconut oil, groundnut oil and sugars together. One by one, add the eggs until well combined. Add half of the dry ingredients to the bowl, followed by half of the coconut milk and mix with an electric hand whisk or stand mixer until well-combined, scraping down the sides of the bowl as needed. Repeat to add the remaining dry ingredients and coconut milk and mix to thoroughly combine. Finally, add the vanilla extract and lemon juice, folding in gently.
- Transfer the batter into a large measuring jug and evenly distribute it between the two cake tins. If you prefer less washing up, roughly measure by eye. Bake the cakes for about 30 minutes. When they’re ready, a skewer inserted into the centre should come out clean. Remove from the oven and leave to cool in the tins for 10 minutes, then turn the cakes out onto a cooling rack and allow to cool completely.
- To make the drizzle, mix the icing sugar with the coconut milk to get a thick drizzle, then add the coconut and vanilla extracts. Trickle over both layers of the cooled hibiscus cake.
- For the frosting, whisk all the ingredients together to create a fluffy purple cloud. Make sure the colour is consistent throughout. Spread half the frosting over one of the cakes and place the second on top. Spread what’s left of the frosting over the top layer and sprinkle over the desiccated coconut and hibiscus petals to decorate.
Nutrition
Calories: 487kcal | Carbohydrates: 47g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 68mg | Sodium: 291mg | Potassium: 161mg | Fiber: 1g | Sugar: 33g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
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Hibiscus by Lopè Ariyo is published in hardback by HarperCollins.
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