Thai Coconut Cake Shows Off Ginger And Lemongrass

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in: Baking w/recipe

Thai coconut cake with lemongrass and ginger

There are, say, half a dozen main kinds of cake, but the range of frostings is theoretically unlimited. I’ve been experimenting with Asian flavor ideas. I’ve made pomegranate frosting and topped it with candied walnuts, swiping a flavor idea from the Iranian dish fesenjan, and I’ve used cardamom and saffron, a combination used in a number of Indian desserts.

And I love Thai food, so violà: ginger-lemongrass-coconut frosting. (Because the Thais use coconut as raw coconut milk, I ignore about my otherwise iron-clad rule of toasting coconut before using it in this recipe.) It’s an eye-opener, fresh and elegant.

The whole point of this frosting is to emphasize the flavors of the fresh ingredients. Ginger poses no particular problem because you can get ginger root in many supermarkets these days, and all you have to do is grate it. Then you strain out the juice and you’re in business.

Lemongrass is more of a chore, even when you can get it fresh. It’s nicely fragrant (in fact, one variety of lemongrass is used as a mosquito repellent under the name citronella) but the stalks are extremely fibrous, almost woody. It’s a fool’s errand to use a grater or even a mortar on it. For this, we have food processors. It goes without saying that when shopping for lemongrass, you should choose the freshest, least dry stalks, but you’ll have to make do with whatever the market carries.

Some shoppers may find another option, because recently some supermarkets have started carrying puréed ginger and puréed lemongrass in plastic squeeze tubes. One brand name to look for is Gourmet Garden. This is typically sold in a cold case alongside the packaged salads and refrigerated sauerkraut. To use these in this recipe all you have to do is press the purées in a fine sieve until you have enough juice.

If you don’t have access to lemongrass of any description, you can make an excellent frosting by substituting ¼ teaspoon lime zest and maybe some lime juice to taste.

There is obviously a world of exotic flavors out there. Still, though I try to keep an open mind, I don’t think I’ll try curry frosting anytime soon, basically because of the cumin, and scratch chili off my to-do list. I’ve experimented with making this frosting with fresh galangal (called kha in Thai) in place of the ginger, and I didn’t like it. Galangal is a cousin of ginger with a more pungent and distinctive flavor, but it proved way too pungent, almost mustardy. With that in mind, I’m tentatively scratching honey-mustard off my to-do list as well.

But ranch dressing flavor? I don’t know, maybe. I’ll get back to you on that.

 Thai Coconut Cake

Serves 8 to 12

For the cake:

½ pound (2 sticks) unsalted butter plus about ¼ cup, softened

3 cups all-purpose flour, plus 2 tablespoons for dusting

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla

2 cups sugar

4 eggs

Directions

1. Generously rub the insides of 2 (9-inch) cake pans with the ¼ cup of softened butter, then dust with 2 tablespoons of flour and shake out the excess.

2. Mix the flour, baking powder and salt. Add the vanilla to the milk.

3. Beat the butter until light, about 3 minutes, then gradually beat in the sugar until the mixture is smooth and fluffy. Add the eggs one at a time, beating 20 seconds after every addition.

4. Add 1 cup of the dry mixture and beat at medium speed just until the flour is incorporated, coaxing the flour into the mixture with a flexible scraper. Add ½ of the milk and do the same. Repeat with the remaining flour and milk. Stir up from the bottom with a scraper to make sure the mixture is uniform and beat at medium speed for a couple of seconds.

5. Divide the batter between the two prepared cake pans. The total weight of the batter is 50 ounces, so each layer should weigh 1 pound 9 ounces (if you include the weight of the cake pans, that will be 2 pounds 5 ounces). Bake at 350 F until the tops are golden brown all over and spring back if lightly touched, and the layers are starting to pull away from the sides.

6. Remove the pans from the oven and set them on racks to cool for 10 minutes. Overturn the pans and remove from the layers, then set the layers right side up again and leave until cool, about ½ hour, before frosting.

For the frosting:

1½- to 2-inch length of fresh ginger

5-6 stalks of lemongrass

1 tablespoon vodka

1 cup sugar

½ teaspoon salt

¼ teaspoon cream of tartar

¼ cup water

¼ cup light corn syrup

2 egg whites

2½ to 3 cups shredded or flaked coconut

Optional: 1-2 drops green food coloring, 3-4 drops yellow food coloring

1. If you can find ready-puréed ginger and lemon grass, press them through fine sieves to get ¼ to ½ teaspoon juice each. If you can’t find the ready-puréed kind, follow this procedure using the first three ingredients: Grate the ginger and strain enough to get ¼ to ½ teaspoon juice. Chop the lower, whitish part the lemongrass stalks into ¾-inch lengths and process them in the food processor (checking the blades from time to time to make sure that they haven’t gotten fouled and are still running free) until it looks like lawnmower clippings with no solid chunks, about 3-4 minutes. Add the vodka and process a few seconds longer, then sieve out as much liquid as you can. Set the juices aside.

2. Place the sugar, salt, cream of tartar, water, corn syrup and egg whites in the top of a double boiler and beat until foamy.

3. Pour 3 or 4 cups of water in the bottom of the double boiler and bring it to a boil over high heat. When it is at full boil, set the top of the double boiler over it and beat continuously with a hand-held mixer at top speed (about 12 minutes) until the beaters form deep sculptural folds in the frosting, the sheen has begun to fade, and the frosting forms firm peaks when the beaters are removed.

4. Remove the top of the double boiler and beat the frosting at high speed off heat for 1 minute. Beat in the ginger and lemongrass juices to taste. If you want to alert diners that this is not ordinary coconut cake, add food colorings to taste.

Assembly

1. Set one cooled cake layer upside down on a serving plate. Using no more than ¼ of the frosting, frost the top of the layer and sprinkle with 1 cup of the coconut.

2. Set the other layer over this, right side up (flat side down), and cover the cake with the rest of the frosting. Sprinkle the rest of the coconut over the top of the cake and pat it onto the sides.

Thai coconut cake with lemongrass and ginger. Credit: Charles Perry


Zester Daily contributor Charles Perry is a former rock 'n' roll journalist turned food historian who worked for the Los Angeles Times' award-winning Food section, where he twice was a finalist for the James Beard award.

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Comments

Anne
on: 4/9/13
Non-alcoholic substitute for the vodka please?
Charles Perry
on: 4/10/13
You can use water but it is only about 1/3 as efficient. If you absolutely can't use alcohol, try to find the lemongrass paste sold in tubes.

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