Coconut Cake with Cherry Pudding Topping

Ingredients:

Cake:

2 cups cake flour
1 ⅓ tsp baking powder
1/2 tsp salt

1/3 cup (60 g) butter
1 ⅓ cup sugar
3 eggs
1/3 cup vegetable oil
1 cup coconut milk
1 cup freshly shredded coconut or dessicated coconut

Cherry Pudding Topping:

3 cups water
2 tsp sugar
2 tbsp cherry jam (I take advantage of it color, may use any other preferential jam)
3/4 cup pudding powder (I use mango flavored pudding powder)
1/4 tsp fruit sugar (enclosed together with pudding powder)

Method:

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a bowl, mix together flour, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till creamy, pale and glossy.

Add-in eggs and oil, whisk till homogeneous batter forms.

Alternately, stir-in flour mixture and coconut milk, whisk to smooth batter.

Add-in dessicated coconut, stir to disperse out evenly.

Pour batter into the prepared pan and bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate, protect cake side with the rim of the springform (for pudding topping purpose); set aside to allows it to cool completely.

To prepare the pudding topping:

In a pot, bring water to boil.

Add-in sugar and jam, stir to dissolve.

Remove from heat and immediately stir-in pudding powder, keep stirring for 5 minutes to dissolve the powder.

Add-in fruit sugar, continue stirring for another 1 minute or till pudding solution starting to gel slightly on cold side walls and on stirring ladle/spoon.

Pour pudding solution onto the cooled cake, tilt cake to spread out pudding topping if necessary.

chill cake in refrigerator for at least 2 hours or till set.

Carefully run a thin flexible knife or spatula around the pan again to loosen the outer pudding frosting layer of cake.

Remove the rim of the springform, decorate cake and coat cake side accordingly if desire.

Chilled well till serve.