Thailand has one of the world’s cheapest coconut cakes, and it comes with a huge price tag.
The country’s National Coconut Council recently released its 2018 annual report, which showed that it costs about $5.60 to make a pound of coconut cake, a price that has remained unchanged for five years.
The report showed that the country produces over 4.3 million metric tons of coconut cakes per year.
The cake is then sold in bulk in shops and restaurants, and is sold in Thailand for around $8.95.
But it’s the price that’s the most difficult to digest, and for the average Thai, the cake’s price is a massive eye-opener.
The Council has tried to keep the cost of coconut desserts low, but for many people the cake is just too expensive to make, let alone eat.
This article will take you through the process of making coconut cake for your family.
For the next step, I’ll tell you how to prepare it.
Read on to learn how to make coconut cake.
Coconut cake recipe What you’ll need Coconut cake is made by steaming coconut water in a pan with coconut oil until it’s just about boiling.
Then the water and oil are separated and placed in a pot with ice.
Once the ice is melted, the water mixture is then strained out of the ice and let cool.
The ice cream mixture will be added to the cooled water mixture.
After the ice cream is added, the coconut cake is set aside for about five minutes.
Then it’s ready to be eaten.
Coconut water and coconut oil in a large pot.
Coconut cakes are served hot, but the process is the same for making a cake for an average Thai.
In fact, you’ll probably find that you can use any kind of coconut water for coconut cake—just be sure to boil it for at least a minute to let the water evaporate, otherwise it will turn into a syrup.
To make a coconut milk coconut cake: Heat 1 tablespoon of coconut oil or coconut milk in a small saucepan over medium-high heat.
Add in 1/4 cup of water, stir and bring to a boil.
Simmer until thickened, about 15 minutes.
Meanwhile, in a bowl, whisk together 1 tablespoon coconut flour and 1 tablespoon cocoa powder until well blended.
Whisk in the rest of the water until thoroughly combined.
Add to the coconut water mixture and stir to incorporate.
Turn the heat to medium and add in the coconut cream mixture.
Stir to combine.
Allow the coconut mixture to cool for 10 minutes.
Transfer to a serving plate.
Meanwhile add in 1 tablespoon cream of coconut, 1 tablespoon unsweetened cocoa powder and 1 teaspoon vanilla extract.
Stir until combined.
Pour into a freezer bag or airtight container and chill for about an hour.
To assemble the coconut milk cake: Place 1/2 cup of the coconut oil into a bowl and stir together with 1 tablespoon melted coconut cream and 1/8 teaspoon vanilla.
Stir together until well combined.
In a separate bowl, combine 1/3 cup of coconut flour with the remaining 1/16 teaspoon cocoa powder.
Meanwhile in a separate saucepan, melt 1 tablespoon butter and 1 1/5 tablespoons of coconut cream.
Mix in the sugar and coconut flour mixture until combined well.
Pour the mixture into the prepared coconut cake bowl.
Sprinkle with the chocolate chips and chocolate.
Serve warm with ice cream.
Coconut oil and coconut milk together in a saucepan.
If using coconut milk, stir to combine before adding it to the butter.
If not using coconut oil, stir in the melted butter and coconut cream until well mixed.
Remove from the heat and stir in 1 1 1 /2 cups of coconut milk.
Pour over the whipped cream.
Serve with ice or with fresh coconut ice cream for a decadent dessert.