epicurious5.0
Smoked Coconut Cake
This fragrant smoked coconut cake is dense and chewy inside and crisp on the top. Make it on your backyard smoker as dessert for your next bbq.
👥 2 Servings👤 Leela Punyaratabandhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
Set a smoker to 350°F. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper.
2
In a stand mixer or in a bowl with a handheld mixer, beat together the sugar, eggs, and egg whites on high speed until pale and thick enough to form a ribbon when you lift the beater and let the mixture fall back on itself. Using a rubber spatula, fold in the jasmine extract, salt, and flour, being careful not to deflate the eggs. Stir in the coconut flakes just until evenly distributed (the batter will be thick). Transfer the batter to the prepared pan and smooth the surface with a moistened rubber spatula.
large eggs, at room temperature2large egg whites, at room temperature2
3
When the smoker reaches the target temperature and the smoke runs clear, put the pan directly on the grate, close the lid, and bake until a toothpick or the tip of a knife inserted into the center comes out clean, 50 to ⏱️ 60 minutes.
4
Remove from the smoker and let cool on a wire rack to room temperature. Cut into 2-inch squares and serve. The bars can kept in an airtight container at room temperature for up to 3 days.
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