Moon cake

Recipe#3coconut cake


“A party without a cake is just a meeting.” (J. Child)



330 gr butter

400 gr (2 cups) granulated sugar

5 large eggs

380 gr (3 cups) all-purpose flour

240 ml milk

2 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

a pinch of salt

120 gr coconut flour



450 gr cream cheese (philadelphia)

225 gr butter

1 tsp vanilla extract

450 gr confectioners sugar

180 gr coconut flour



Cake: Preheat the oven to 180° (350 F). Grease and dust two 26 cm (9”) round cake pans. Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs – one by one – and continue beating. Add the vanilla extract. Mix well. In a separate bowl, mix the flour, baking powder, baking soda and salt. Slowly add the dry ingredients and the milk to the mixture. Mix until just combined. Do not overmix! Fold the coconut flour into the batter. Pour the batter evenly into the two pans and bake in the center of the oven for 45 to 55 minutes (toothpick test). Remove the cakes from the oven and let them cool.

Frosting: In a bowl mix the cream cheese, butter and vanilla extract. Add the confectioners sugar and mix until smooth. Fold in half of the coconut flour.

To assemble the cake, place one layer – top side down – on a white flat plate and spread with frosting. Place the second layer – top side up – on top. Frost top and sides. Decorate with the remaining coconut flour.




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