Tuba Coconut Cake

INGREDIENTS FOR BATTER:

280g Daisy Cake Flour

5g Salt

10g Baking Powder

105g Vegetable Oil

165g Egg Yolks

120g Evaporated Milk

4g Vanilla 

170g Tuba

INGREDIENTS FOR MERINGUE:

300g Egg Whites

3g Cream of Tartar

220g Refined Sugar

INGREDIENTS FOR TOPPING:

35g Continental All-purpose Flour

60g Coconut Water

175g Silver young coconut or Buko

90g Sugar

60g Evaporated Milk

60g Coco Syrup

PROCEDURE FOR CAKE:

1. Preheat oven into 160°C.
2. Prepare greased and flour dusted 9'' Bundt pan. 
3. In a bowl, sift Daisy Cake Flour, salt & baking powder. Mix until well distributed.
4. In a separate bowl, mix vegetable oil, egg yolks, evaporated milk, vanilla, and tuba.
5. Combine dry and wet ingredients and mix until no lumps are visible. Set aside. 
6. In a separate bowl, combine egg white and cream of tartar and beat until bubbles are seen. Gradually add the sugar until medium peaks are achieved.
7. Slowly fold in the meringue over the batter mixture.
8. Pour mixture into greased and flour dusted 9'' Bundt pan.
9. Bake at 160°C for 30-40 minutes.
10. Check the cake by inserting the toothpick into the center of cake. Once toothpick comes out clean when poked in the middle, it's done.
11. Invert the pan on cooling rack to cool completely. Remove from pan by loosening the sides.

PROCEDURE FOR TOPPING:

1. In a sauce pan with low fire, put slivered young coconut or buko, sugar, and Evaporated Milk until warm.
2. In a bowl, combine Continental All-Purpose Flour and coconut water, mix until slurry is created.
3. Add the slurry to other ingredients in the saucepan then mix until consistency thickens and the color has become slightly translucent.
4. Remove from heat and allow to cool prior use.
5. Spoon topping on cake and drizzle with coco syrup. 

Output: 1 piece

Recipe created by Ivy Rose Peniano & Annie Castro of Mahayag National High School coached by Jennifer Apurado

Note: Minor changes on recipe was made by URC Flour Technical Services Team.