Olivia S.: "I instantly fell in love with this cake the momen…" Read More
12Ingredients
1160Calories
90Minutes

Super moist, this cake fully lives up to its name, Paradise Cake. Filled with a light honey sweetened coconut cream, this Paradise Cake is made with a blend of flours for a uniquely light crumb and texture. Lightly flavored with vanilla bean and lemon zest, this cake has a beautifully light flavor that combines perfectly with the lightness of the coconut cream filling. This Paradise Cake is the perfect treat for a warm spring afternoon.

Ingredients

  • 200 grams butter (softened)
  • 200 grams powdered sugar
  • 100 grams flour
  • 100 grams potato starch
  • grated lemon peel
  • 2 eggs (+ 2 egg yolks)
  • 400 milliliters coconut milk (or milk)
  • 200 milliliters non dairy cream
  • 3 teaspoons acacia honey
  • 1 vanilla bean
  • 50 grams cornflour
  • 100 grams granulated sugar

Directions

  1. To prepare the batter, beat the soft butter with a wooden spoon until foamy.
  2. Incorporate the powdered sugar in two additions.
  3. Beat the eggs with the 2 egg yolks with a fork in another bowl.
  4. Add the eggs gradually to the butter mixture, beating until the eggs are completely incorporated and the mixture is creamy and foamy.
  5. Sift the flour with the potato starch and add it the batter with the grated peel of 1 lemon by folding them carefully.
  6. Line a 20 centimeter cake pan with wax paper and add the batter.
  7. Bake at 180C for approximately 1 hour.
  8. Remove the cake from the oven and cool completely before adding the filling.
  9. To prepare the filling, place the cornflour and the sugar in a bowl.
  10. Heat the coconut milk in a medium saucepan and add the seeds from the vanilla bean.
  11. Pour the coconut milk in the bowl with the cornflour and sugar, beat the mixture with a whisk.
  12. Place the mixture in the saucepan and bring it to a boil, as soon as it begins to thicken remove it from the heat, allow the mixture to cool, stirring often.
  13. When the mixture has cooled, cover with plastic wrap and refrigerate.
  14. Whip the cream with the honey, then incorporate the whipped cream into the coconut cream prepared earlier and use it as a filling for the cake.
Discover more recipes from Le ricette di Micol

NutritionView more

1160Calories
Sodium15%DV360mg
Fat105%DV68g
Protein22%DV11g
Carbs45%DV135g
Fiber20%DV5g

PER SERVING *

Calories1160Calories from Fat610
% DAILY VALUE*
Total Fat68g105%
Saturated Fat48g240%
Trans Fat
Cholesterol215mg72%
Sodium360mg15%
Potassium640mg18%
Protein11g22%
Calories from Fat610
% DAILY VALUE*
Total Carbohydrate135g45%
Dietary Fiber5g20%
Sugars83g166%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Olivia S. 31 May 2015
I instantly fell in love with this cake the moment that I took my first bite. It was super moist and never dried out, even a couple days later. It was dense but not as dense as some other cakes and it was one of the sweetest cakes that I have ever had the pleasure of eating. I cannot wait to bake this amazing cake again and would give it a 5 star rating anyday.