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    Home » Recipes » Cakes

    Taro Coconut Cake

    Published: Sep 19, 2022 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    This 2-layer Taro Coconut Cake is a light and fluffy spongy coconut chiffon cake layered with a smooth homemade taro paste and whipped coconut cream filling. 

    Unsliced taro coconut cake on a white plate.

    Why you'll love this recipe

    This tender chiffon-style cake is based on my Perfect Swiss Roll Cake recipe.

    It is inspired by a bakery-style cake from T&T Supermarket.

    Homemade Taro Paste gives this Taro Coconut Cake a rich, creamy texture and is not too sweet.

    There is no need for chemical leaveners such as baking powder since the cake is leavened by whipped egg whites.

    Unlike buttercream-based cakes, this whipped cream-style cake does not need to sit at room temperature prior to serving.

    There's only a few ingredients you'll need.

    What is taro?

    Taro is a starchy root vegetable that is used in many cuisines.

    It can be used in sweet or savoury applications, such as in bubble tea, or Chinese braised pork with taro.

    It has a tough, brown exterior with an interior that is white/beige in colour with purple flecks.

    Taro has similarities to starchy root vegetables like sweet potato/yam/ube, and has a slightly sweet and nutty taste.

    For this recipe, homemade taro paste is blended into a robust, smooth and silky filling.

    Smooth taro paste on a white spoon on wooden board, with jar of paste in the background.

    Note on purple taro colour

    Taro has a naturally pink-ish/beige colour, but is commonly depicted as lilac purple.

    For this cake, I added a little purple sweet potato powder to colour the taro paste naturally. This is optional.

    Recipes using taro

    Taro Milk Bubble Tea

    Steamed Taro Buns

    Taro & Pitaya Mochi Croissants

    A slice of taro coconut cake on a white plate with fork.

    Ingredients you'll need

    For the cake:

    • egg whites: best at room temperature, which will whip up with more volume than cold from the fridge
    • granulated sugar: adds sweetness to the cake and stability to the egg white meringue
    • cream of tartar: is an acid that helps stabilize the whipped egg whites; you can also use lemon juice or white vinegar as a substitute
    • egg yolks
    • coconut milk: use full-fat coconut milk, or whole milk
    • coconut extract: optional, but accentuates the coconut flavour in the cake; you can also use vanilla extract if you like
    • vegetable oil: you can use any neutral vegetable oil, such as avocado oil
    • cake flour: contains less protein than all-purpose or bread flour and yields a light texture; do not use bread flour for this cake

    Taro filling:

    • taro paste: blended into a smooth paste
    • purple sweet potato powder: for colouring, optional

    Coconut whipped cream:

    • heavy whipping cream: at least 36% MF (milkfat), chilled; you can use a coconut cream (full fat) if you like
    • coconut extract: use a pure coconut extract for the best flavour
    • powdered sugar: adds a little sweetness to the cream

    Taro whipped cream frosting:

    • heavy whipping cream: at least 36% MF (milkfat), chilled
    • taro paste
    • purple sweet potato powder: for colouring, optional

    Slices of taro coconut cake on white plates with forks on the side.

    How to make it

    This recipe is adapted from my Perfect Swiss Roll Cake.

    Preheat oven to 325F.

    Line two 6" round pans with parchment paper. Set aside.

    Make the cake batter

    In a bowl, whisk together egg yolks with sugar, oil, coconut milk/whole milk, coconut extract.

    Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.

    Step by step instructions on how to make chiffon cake, with numbers overlay.

    In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.

    Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

    Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

    Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

    Fold about a third of the egg whites into the egg yolk batter.

    This will help to loosen up the egg yolk batter.

    Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.

    Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.

    Step by step instructions on how to make chiffon cake, with numbers overlay.
    Step by step instructions on how to make chiffon cake, with numbers overlay.

    Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).

    Gently tap the pans a few times to release any trapped air bubbles.

    Bake the cake

    Bake at 325F for 25-30 minutes, or until a toothpick inserted comes out clean.

    Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).

    Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

    Decorate the cake

    Place one cake round onto a cake board.

    Pipe coconut whipped cream around the circumference of the cake.

    Add the taro paste to the centre and smooth with an offset spatula.

    Place the second cake round on top.

    Cover the entire cake with taro whipped cream and pipe decorations on top.

    Chill in the fridge until ready to serve.

    An unsliced, whole taro coconut cake on a white plate.

    How to store & serve

    Store the cake in the fridge until ready to serve.

    Freeze cake slices well wrapped in a freezer-safe container for up to 3 months.

    Defrost the cake in the fridge overnight, or bring to room temperature for 30 minutes prior to serving.

    Expert tips & troubleshooting

    On making the egg white meringue:

    For the eggs, it's best to separate them while cold from the fridge and then let the egg whites and yolks sit at room temperature before proceeding with the recipe.

    This will help the meringue mixture whip up with more volume.

    Adding the sugar gradually in increments, builds a stable meringue structure.

    Adding a little cream of tartar or lemon juice also helps to stabilize the meringue, so it doesn't deflate as quickly.

    My cake souffléd and overrose during the baking process.

    The cake will deflate as it cools. If it has cracked, you can trim down the layer.

    For next time, be careful not to overwhip the egg whites. Be sure to whip the egg white meringue to soft peaks.

    Your oven may run hot. Try baking the cake at a lower temperature (reduce by 25 degrees F).

     

    Can I make the cake into 4 layers?

    Yes, slice each cake equatorially to divide in half.

    I can't find taro root, can I use something else?

    You can substitute with purple sweet potato, or ube.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Jasmine Cake with Yuzu Curd

    Perfect Swiss Roll Cake

    Matcha Strawberry Shortcake

    Snow White Swiss Roll Cake

    Matcha Cupcakes with Whipped Cream Frosting

    Strawberry Whipped Cream Cake

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! 

    A slice of taro coconut cake on a white plate with forks in the foreground.

    Print Recipe
    5 from 5 votes

    Taro Coconut Cake

    This 2-layer Taro Coconut Cake is a light and fluffy spongy coconut chiffon cake layered with a smooth homemade taro paste and whipped coconut cream filling. 
    Prep Time1 hr
    Cook Time25 mins
    Total Time1 hr 25 mins
    Course: Dessert
    Cuisine: Asian, Chinese
    Servings: 8
    Calories: 234kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Coconut cake:

    • 4 egg whites room temperature
    • 40 g granulated sugar
    • ¼ teaspoon cream of tartar
    • 4 egg yolks
    • 40 g granulated sugar
    • 40 ml coconut milk or whole milk
    • 1 teaspoon coconut extract optional
    • 40 ml vegetable oil
    • 100 g cake flour

    Taro paste filling:

    • 1 batch blended taro paste divided in half (save half for the taro cream frosting)
    • 3 g purple sweet potato powder optional, for colour

    Coconut whipped cream:

    • 50 ml heavy whipping cream (at least 36% milkfat) chilled
    • ½ teaspoon coconut extract
    • 1 teaspoon powdered sugar

    Taro whipped cream frosting:

    • 200 ml heavy whipping cream (at least 36% milkfat) chilled
    • ½ batch taro paste from above
    • 10 g purple sweet potato powder
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    Instructions

    Make the coconut cake:

    • Preheat oven to 325°F/163°C.
    • Line two 6" round pans with parchment paper. Set aside.
    • In a bowl, whisk together egg yolks with 40g granulated sugar, oil, coconut milk, and coconut extract.
    • Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
    • In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
    • Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
    • Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
    • Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
    • Fold about a third of the egg whites into the egg yolk batter.
    • This will help to loosen up the egg yolk batter.
    • Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
    • Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
    • Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
    • Gently tap the pans a few times to release any trapped air bubbles.
    • Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
    • Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
    • Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

    Make the taro paste:

    • Make the taro paste filling according to the recipe directions and add 3g purple sweet potato powder (optional, for colour).
    • Cover and chill in the fridge until ready to use.

    Make the coconut whipped cream:

    • In a bowl, add the heavy cream, coconut extract and powdered sugar.
    • Whisk until firm peaks.
    • Transfer to a piping bag fitted with a round piping tip.

    Make the taro whipped cream:

    • In a bowl, add in the heavy cream and whisk until medium peaks.
    • Add in the taro paste and purple sweet potato.
    • Fold to combine the taro paste and cream, until incorporated.

    Decorate the cake:

    • Place one cake round onto a cake board.
    • Pipe coconut whipped cream around the circumference of the cake.
    • Add the taro paste to the centre and smooth with an offset spatula.
    • Place the second cake round on top.
    • Cover the entire cake with taro whipped cream and pipe decorations on top.
    • Chill in the fridge until ready to serve.

    Nutrition

    Calories: 234kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 133mg | Sodium: 40mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.4mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

     

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    Reader Interactions

    Comments

    1. Heidi | The Frugal Girls

      September 19, 2022 at 3:23 pm

      You decorated your coconut cake so beautifully. I especially loved the coloring of the cake from the purple sweet potato powder!

      Reply
    2. David @ Spiced

      September 21, 2022 at 4:42 am

      5 stars
      What a cool cake in terms of both flavor and appearance! The purple sweet potato powder is a nice trick. And I love anything coconut!!

      Reply
    3. Raymund | angsarap.net

      September 21, 2022 at 3:51 pm

      5 stars
      I so love this cake, subtle nutty sweet flavour on a pillowy soft sponge cake, yum! Looking forward for more Asian style cakes

      Reply
    4. Ben | Havocinthekitchen

      September 21, 2022 at 5:34 pm

      5 stars
      Beautiful cake, so simple but elegant. And this purple colour is wonderful!

      Reply
    5. Dawn

      September 23, 2022 at 4:18 am

      5 stars
      I don't think I've ever tried taro, but would certainly like to (especially after seeing this beautiful cake)! I really enjoy coconut desserts, too, so this sounds absolutely delicious to me!!

      Reply
    6. Tasia ~ two sugar bugs

      September 25, 2022 at 9:47 pm

      5 stars
      Such a beautiful cake Michelle! Coconut cake is my very favorite and I love the addition of taro; that purple sweet potato powder is perfect for the lovely color.

      Reply

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