Paw Paw Coconut Cake
When I say Paw Paw, I’m talking about the fatter, yellow-flesh cousin of the thinner, red-flesh papaya.
The fruit on the left is commonly known as paw paw here in Australia (note the spelling difference), but as papaw in the US. (Yet, the website where the picture is from calls it pawpaw in the title. Go figure!)
Funnily enough, there is a pawpaw in the US that is a different fruit altogether.
The recipe below is for papaya or papaw, NOT the US pawpaw.
2 1/2 cups flour
1/2 cup shredded coconut (I used desiccated)
2 tsp baking powder
1/2 tsp. salt
1/4 tsp baking soda
1/2 cup butter
1 cup sugar (or more to taste)
2 tsp. vanilla extract
2(+) cups mashed papaya/pawpaw
1/2 cup coconut milk
1 cup (115 g) powdered sugar
1 teaspoon pure vanilla extract
4 teaspoons water
1. Preheat oven to 180C (350F). Prepare two loaf pans with cooking spray.
2. Whisk together flour, baking powder, baking soda, salt, and desiccated coconut in a medium bowl.
3. Cream together butter and sugar in a mixing bowl. Beat eggs in until well combined and fluffy. Stir in the vanilla extract.
4. Combine papaya/pawpaw and coconut milk well. (I recommend you use a food processor or blender.)
5. Add the papaya/pawpaw and coconut mixture to the wet ingredients.
6. Slowly stir the dry ingredients into the wet, adding a little at a time.
7. Pour the batter into the prepared pans and bake about 40-50 minutes. Check using a toothpick inserted inside the cake. Cool at least ten minutes in the pans.
8. Transfer to a cooling rack and let cool completely.
9. Pour the glaze on top of the cakes and spread it evenly across.