Then we whisked in brown sugar, butter, eggs, baking powder, cardamom and salt. With the mixer running on low, add half of the flour, then the buttermilk mixture, followed by the remaining flour mixture. Cool until the butter is opaque, spreadable and cool to the touch, about 1 hour. Using a silicone spatula, fold the batter just until the flour is incorporated, scraping the bottom of the bowl to ensure no pockets of butter or flour remain. With a toothpick, poke holes in the top of the cake at 1-inch intervals. The New Milk Street Cookbook | Order + Save 40%! TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. Top spelt-flour-cake-chocolate recipes just for you ... granulated sugar, spelt flour, coconut oil, almond milk, unsweetened cocoa powder and 10 more. To make traditional sanwin makin, Burmese cooks combine semolina, coconut cream and sugar in a saucepan, then cook it, whisking in eggs and clarified butter, until it has a thick porridge-like consistency. 1 ½ tablespoons arrowroot. With the mixer running on medium, add the eggs one at a time, scraping the bowl after the first 2 additions. Bake until the top is deeply browned and a toothpick inserted into the center comes out with a few small crumbs attached, 75 to 80 minutes. Don't be afraid to brown the butter until the milk solids (the bits that separate out to the bottom) are deeply browned—almost black in color. Or, if you're a digital subscriber log in. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. To the medium bowl with the coconut, whisk in both flours, the baking powder and salt. To make the cake, in a medium saucepan over medium, heat the butter, occasionally swirling the pan and scraping the bottom with a wooden spoon, until dark amber and the milk solids at the bottom are almost black, 8 to 10 minutes. Line it with an 8-by-12-inch piece of kitchen parchment, fitting the parchment into the bottom and up the pan's long sides; mist the parchment with cooking spray. After they were fragrant and golden, we immediately soaked them in coconut milk—rather than coconut cream—until all the liquid was absorbed. Sprinkle with the reserved 1 tablespoon toasted coconut. Mist the loaf pan with cooking spray. Don't use whole-wheat flour in place of the spelt flour, as it changes the texture of the cake. TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. 170 grams (1 cup) semolina flour; 30 grams ( 1/3 cup) plus 2 tablespoons unsweetened shredded coconut, divided; 1 14-ounce can coconut milk; 218 grams (1 cup packed) light brown sugar; 4 tablespoons ( 1/2 stick) salted butter, melted and slightly cooled Using a silicone spatula, fold the batter just until the flour is incorporated, scraping the bottom of the bowl to ensure no pockets of butter or flour remain. 3 cans coconut milk. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. But there is an easier way to make coconut cake. Browned Butter and Coconut Loaf Cake | Christopher Kimball’s … Cookware startup Milo by Kana's enameled cast iron is high quality and more affordable than most brands. Large pinch sea salt. When the cake is done, cool in the pan on a wire rack for 15 minutes. To the medium bowl with the coconut, whisk in both flours, the baking powder and salt. For our version of sanwin makin, we wanted to lighten its texture and streamline the process. Stored in an airtight container, the cake will keep at room temperature for up to three days. Spoon over the cooled cake, spreading it to cover the surface and allowing it to drip down the sides slightly. In a liquid measuring cup or small bowl, stir together the buttermilk and vanilla. With the mixer running on low, add half of the flour, then the buttermilk mixture, followed by the remaining flour mixture. 2 tablespoons filtered water. A coconut syrup is brushed on while the cake is still warm and, after cooling, a coconut glaze coats the surface. After they were fragrant and golden, we immediately soaked them in coconut milk—rather than coconut cream—until all the liquid was absorbed. That batter goes into a pan and is baked until golden brown. Brush all of the syrup onto the cake, allowing it to soak in. 6 tablespoons agave syrup or grade A maple syrup. Cool to room temperature, about 2 hours. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, MILO 3.5-QUART DUTCH OVEN, 5.5-QUART DUTCH OVEN AND 10-INCH SKILLET, Coconut milk simplifies a golden cake from Burma, Free Milk Street recipes delivered to your inbox each Monday. When the cake is done, cool in the pan on a wire rack for 15 minutes. The result was a springier, airer coconut cake that otherwise hewed closely to traditional sanwin makin. Let the pan cool. Photo: Connie Miller of CB Creatives; Styling: Christine Tobin.