CookEat Recipe
Lychee and Coconut Rose Cake
A low lychee cake with fresh coconut and edible rose petals. Milk and vanilla join the batter, while the lychees are peeled and stoned; the finished bake rests in its tin before cutting.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lychees, remove the stones and chop the flesh. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 60 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 180 ml milk, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g lychee, 120 g fresh grated coconut, 8 g fresh edible rose petals.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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