Moist Coconut Cake

Another "moist"?? I can hear you say it. Really. I can :)

I can across this recipe and it looked very interesting to me. Wondered how prominent the coconut would be in the cake. So decided to give it a try. Now, it's a well known fact that it's hard to find buttermilk in Kuching. Just impossible. While this recipe does not require buttermilk, it called for sour cream. When I set my heart on this recipe, I didn't know sour cream is another "hard-to find-in-Kuching" item. But it was. Kept a look out for several weeks and one sweet evening, just as I was about to give up, and while just strolling in a supermarket (yes, I like to stroll in supermarkets!), this fella shouted my name. He was the only tub left - as if he was reserved for me. I gladly picked him up and rushed home to bake the long awaited cake.




The verdict? The cake was indeed moist - the texture, somehow reminded me of something - but I couldn't recall even for days after. But one day it clicked that the texture was quite like the local Bingka Ubi Kayu. It was dense, but in a rather lovely way. One thing I was disappointed about was how little did the coconut stand out. I would have wanted more coconut taste, but it was mild in this cake. The lovely coconut smell didn't really come up as well - very much the opposite of this - where you would immediately be surrounded by heavenly coconuty aroma. Too bad. Given a chance (when I run out of things to bake), I might bake this cake again. But I will put in more coconut and see if the smell comes up.