Chamomile sheet cake with salted coconut frosting

Chamomile sheet cake with salted coconut frosting

Based on 6 ratings

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-15+
8 bags chamomile tea (divided)
4 tbsp loose chamomile tea
300 ml coconut milk
150 ml milk
8 tbsp water (hot)
2½ tbsp starch
500 g butter (softened, divided)
370 g confectioner's sugar
2 tsp vanilla extract (divided)
¼ tsp salt
eggs
400 g flour
3 tsp baking powder
100 g apricot jam
70 g honey
butter for greasing
flour for dusting
fleur de sel for serving
toasted coconut flakes for serving
Metric
Imperial

Utensils

  • 2 saucepans
  • plastic wrap
  • large bowl
  • whisk
  • cutting board
  • knife
  • small bowl
  • baking tin
  • oven
  • 2 large bowls
  • hand mixer with beaters
  • pastry brush
  • offset spatula

Nutrition per serving

Cal
586
Protein
8g
Fat
34g
Carb
62g

Step 1/5

Boil the milk with half the chamomile tea bags in a small saucepan. Bring the coconut milk to a boil with the remaining chamomile tea bags in a second saucepan. Remove both from the heat and set aside, swirling the tea bags occasionally, and let the milks cool.
  • 150 ml milk
  • 8 bags chamomile tea
  • 300 ml coconut milk
  • 2 saucepans

Boil the milk with half the chamomile tea bags in a small saucepan. Bring the coconut milk to a boil with the remaining chamomile tea bags in a second saucepan. Remove both from the heat and set aside, swirling the tea bags occasionally, and let the milks cool.

Step 2/5

Finely chop the loose chamomile tea. Then soak chopped tea in a bowl of hot water. Remove the tea bags from the coconut milk and stir in the starch. Return the mixture to the stove and whisk continually over low-medium heat until thick in texture. Transfer the coconut-chamomile mixture to a bowl, cover with plastic wrap, and place in the refrigerator.
  • 4 tbsp loose chamomile tea
  • 8 tbsp water
  •  tbsp starch
  • plastic wrap
  • large bowl
  • whisk
  • cutting board
  • knife
  • small bowl

Finely chop the loose chamomile tea. Then soak chopped tea in a bowl of hot water. Remove the tea bags from the coconut milk and stir in the starch. Return the mixture to the stove and whisk continually over low-medium heat until thick in texture. Transfer the coconut-chamomile mixture to a bowl, cover with plastic wrap, and place in the refrigerator.

Step 3/5

Preheat the oven to 175°C/350°F. Grease and flour a baking tin. In a large bowl, using a hand mixer beat most of the butter with most of the confectioner's sugar, half of the vanilla extract, and salt until fluffy. Beat in the eggs one by one. In a separate bowl, mix the flour with the baking powder. Gradually fold in part of the flour mix and the chamomile-infused milk to the butter mixture. Drain the soaked loose chamomile tea and add the leaves to the batter. Mix to combine.
  • 300 butter
  • 300 confectioner's sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 6 eggs
  • 400 flour
  • 3 tsp baking powder
  • butter for greasing
  • flour for dusting
  • baking tin
  • oven
  • 2 large bowls
  • hand mixer with beaters

Preheat the oven to 175°C/350°F. Grease and flour a baking tin. In a large bowl, using a hand mixer beat most of the butter with most of the confectioner's sugar, half of the vanilla extract, and salt until fluffy. Beat in the eggs one by one. In a separate bowl, mix the flour with the baking powder. Gradually fold in part of the flour mix and the chamomile-infused milk to the butter mixture. Drain the soaked loose chamomile tea and add the leaves to the batter. Mix to combine.

Step 4/5

Spread the batter into the greased baking tin and flatten the top. Bake at 175°C/350°F for approx. 20 min. or until golden brown on top and the sides start to pull away from the tin.

Spread the batter into the greased baking tin and flatten the top. Bake at 175°C/350°F for approx. 20 min. or until golden brown on top and the sides start to pull away from the tin.

Step 5/5

Remove the cake from the oven and immediately brush the top with a thin layer of apricot jam, then set aside and let cool completely for approx. 60 min. Meanwhile, to make the frosting, beat together the remaining butter in a large bowl with remaining vanilla extract and remaining confectioner's sugar. Stir in the cold coconut-chamomile mixture and honey. Beat gently on low speed until smooth. Spread over the cooled cake and decorate with fleur de sel and toasted coconut flakes. Slice and enjoy!
  • 100 apricot jam
  • 250 butter
  • 1 tsp vanilla extract
  • 70 confectioner's sugar
  • 70 honey
  • fleur de sel for serving
  • toasted coconut flakes for serving
  • pastry brush
  • offset spatula
  • large bowl
  • hand mixer with beaters

Remove the cake from the oven and immediately brush the top with a thin layer of apricot jam, then set aside and let cool completely for approx. 60 min. Meanwhile, to make the frosting, beat together the remaining butter in a large bowl with remaining vanilla extract and remaining confectioner's sugar. Stir in the cold coconut-chamomile mixture and honey. Beat gently on low speed until smooth. Spread over the cooled cake and decorate with fleur de sel and toasted coconut flakes. Slice and enjoy!