Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
This cake recipe is a must-keep treasure. Chamomile tea’s rich, aromatic essence infuses this divine cake with its earthy, floral taste, not once, but twice. Initially, it flavors the sugar that sweetens the batter, and then, after baking, it’s used to create a simple syrup that adds both moisture and sweetness. Despite its sophisticated sound, crafting this chamomile coconut cake is surprisingly straightforward. The coconut cream frosting harmonizes beautifully with the chamomile, making for a perfect dessert.
To adorn the cake, start by spreading a thin layer of frosting with an offset spatula. Wipe the spatula clean to get rid of any frosting that has picked up crumbs. This first layer, known as a crumb coat, secures crumbs and ensures the remaining frosting remains spotless.
3/4 cup (149g) granulated sugar
4 chamomile tea bags or 4 tsp. loose chamomile tea
1 1/4 cups (150g) all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
4 chamomile tea bags or 4 tsp. loose chamomile tea
3/4 cup (149g) granulated sugar
1/2 cup (1 stick) salted butter, softened
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 1/4 cups (2 1/2 sticks) salted butter, softened
1/2 cup chilled cream of coconut (not coconut milk)
1 tsp. cornstarch
1/4 tsp. kosher salt
2 1/2 cups (568g) confectioners’ sugar
1 1/2 cups unsweetened coconut flakes or chips
Begin by boiling sugar and 1 cup of water in a small saucepan, stirring continuously until the sugar is fully dissolved. Take the pan off the heat, add the tea bags, and let steep for 20 minutes. Press the tea bags against the pan’s side to extract all the liquid, then discard them. If you’re using loose tea, strain the mixture.
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with cooking spray and parchment paper at the bottom. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In a large bowl, combine the tea, sugar, and butter, using clean hands to rub the sugar and tea together. Beat with an electric mixer on medium until the mixture is light and airy, then add the eggs one by one, beating well after each addition. Stir in the sour cream until smooth. Gradually add the flour mixture and beat on low until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 23 to 25 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and remove the parchment paper.
Once cooled, brush the cake with 1/4 cup of simple syrup and let it cool completely, about 2 hours. Repeat with another 1/4 cup of syrup. The leftover syrup can be saved for drinks.
For the frosting, beat the butter, cream of coconut, cornstarch, and salt in a large bowl until smooth. Slowly add the confectioners’ sugar and beat until creamy. Spread 2 to 3 tablespoons of frosting on a 12-inch cake plate, then place the cake on top. Cover the cake with the remaining frosting, smoothing it over the top and sides. Clean the excess frosting from the plate with a damp cloth. Decorate with coconut flakes or chips.
You can bake and frost this stunning cake up to three days in advance. Store it loosely covered in the refrigerator and allow it to reach room temperature before serving.
*The % Daily Value (DV) indicates the percentage of each nutrient in a food serving that contributes to a daily diet. A daily intake of 2,000 calories is considered a standard for nutritional guidance.
