Coconut cake (Wingko babat cake) Recipe
Ingredients for people
- Rice flour : 375 g
- Egg white(s) : 3 whole
- Egg yolk(s) : 3 whole
- Caster sugar : 300 g
- Dessicated coconut : 450 g
- Sweetened coconut milk : 300 ml
- Vanilla Paste : 2 tea spoon
- Thick crème fraiche : 100 g
Method
- 1Part one
Preheat the oven at 200 degrees.
In a mixer beat the eggs whites and sugar until creamy texture, Add in the coconut milk and mix it well.
Fold in the rice flour, desiccated coconut and vanilla past and mix it well.
Pour the mixture into a greased individual baking mould.
Beat the eggs yolks and spread it evenly over the cake.
Bake at 200 degrees till it turns golden brown 15-20 minutes.
Let it cool.
- 2To serve
Remove the coconut cake from the mould and spoon the crème fraiche.
Chef's tip
«If you like the heat! You can add a bit of chopped chilli to your cake mix.»
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Add to my shopping list Wingko babat is a light Indonesian cake make with rice flour, coconuts and vanilla.
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