Chamomile sheet cake with salted coconut frosting

Chamomile sheet cake with salted coconut frosting

Based on 8 ratings
Juliane Meyer

Juliane Meyer

Contributor

Difficulty

Medium 👍

Preparation

40 min

Baking

20 min

Resting

60 min

Ingredients

2Servings
1⅛ bags
chamomile tea (divided)
½ tbsp
loose chamomile tea
40 ml
coconut milk
20 ml
milk
1⅛ tbsp
water (hot)
tbsp
starch
66⅔ g
butter (softened, divided)
49⅓ g
confectioner's sugar
¼ tsp
vanilla extract (divided)
tsp
salt
¾
eggs
53⅓ g
flour
tsp
baking powder
13⅓ g
apricot jam
9⅓ g
honey
butter for greasing
flour for dusting
fleur de sel for serving
toasted coconut flakes for serving
MetricImperial

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

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How to test a cake for doneness

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How to measure

Nutrition per serving

Cal586
Fat34 g
Protein8 g
Carb62 g
  • 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.
    • 20 ml milk
    • 1⅛ bags chamomile tea
    • 40 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.
    • ½ tbsp loose chamomile tea
    • 1⅛ 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.
    • 40 g butter
    • 40 g confectioner's sugar
    • tsp vanilla extract
    • tsp salt
    • ¾ eggs
    • 53⅓ g flour
    • 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!
    • 13⅓ g apricot jam
    • 33⅓ g butter
    • tsp vanilla extract
    • 9⅓ g confectioner's sugar
    • 9⅓ g 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!

  • Enjoy your meal!

    Chamomile sheet cake with salted coconut frosting

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