1Combine flour, baking powder,suggar in l bowl and whisk to aerate and break up any lumps. Set aside.
2Put in the blender all other ingredients except for the condensed milk and the coconut milk (which are for the topping)
3Add 1/2 of the flour mixture, mixing until the flour is just incorporated. Add the rest and mix it until everything is incorporated and smooth.
4Heat oven to 300°F.
Butter a cake pan and dust with flour, tapping out excess. Pour batter into the prepared cake pan.
5Bake for 40 minutes, or until the top of the cake is golden and a toothpick inserted into the center of the cake comes out clean. .
6MIx the milk and coconut milk togheter. Lightly perforate top of the cake with a toothpick or fork, poking a hole about every 3/4 inch or so. While the cake is hot
drizzle topping very slowly all over top of cake in pan. Try not to let it run over the sides. The cake will absorb the topping. Continue drizzling until all of the topping is used. Sprinkle the coconut flakes on the top. Serve it at room temperature or cool.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Frosting a Cake
Bury the crumbs.
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This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Read more.