Vietnamese Coffee Cake with Coconut Glaze

Vietnamese · Autumn · 90 min · Serves 8 · By Lesapor Test Kitchen

This Vietnamese-inspired coffee cake is a perfect treat for slow weekend baking. Infused with strong Vietnamese coffee, this dessert is topped with a sweet coconut glaze that brings out the cake's rich, aromatic flavors. It's simple enough for beginners and makes for a delightful autumn indulgence.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup strong brewed Vietnamese coffee, cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup sweetened condensed milk
• 1/2 cup coconut milk
• 1/2 cup shredded coconut

Method

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
2. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
3. In another bowl, whisk together the melted butter, brewed Vietnamese coffee, eggs, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring just until combined. Do not overmix.
5. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the glaze. In a small saucepan, combine the sweetened condensed milk and coconut milk over medium heat. Stir until slightly thickened, about 5 minutes. Remove from heat and stir in the shredded coconut.
7. Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer to a wire rack.
8. Drizzle the coconut glaze over the warm cake, allowing it to soak in.
9. Let the cake cool completely before slicing and serving. Enjoy with a cup of coffee or tea.