Cinnamon Roll Cake with Coconut and Cream Cheese Icing

Whats better than cinnamon rolls? A cinnamon roll cake topped with coconut and cream cheese icing, sprinkled with toasted pecans. This is what dreams are made of.

SERVES: 6

INGREDIENTS

SPICE RIPPLE

⅓ cup brown sugar

1 Tbsp ground cinnamon

2 Tbsp granulated sugar (for topping cake)

CINNAMON ROLL CAKE

1+½ cup AP flour

1 cup granulated sugar

½ cup plain full fat greek yogurt

¼ cup vegetable oil

160g unsalted butter (melted and cooled)

2 large eggs + 1 yolk

2 tsp vanilla extract

½ tsp baking powder

½ tsp kosher salt

SPECIAL EQUIPMENT

1 9” x 5” x 2 ½” loaf pan

COCONUT AND CREAM CHEESE ICING
50g unsalted butter

125g of cream cheese

1 cup icing sugar

½ tsp ground cinnamon

1 tsp vanilla extract

2 tbs coconut cream

4 tbs of desiccated coconut

METHOD

SPICE RIPPLE

In a small bowl mix together ⅓ cup brown sugar and cinnamon, mix until homogeneous.

CINNAMON ROLL CAKE

Preheat your oven to 180°C
Spray your loaf pan lightly with non-stick spray, then line the bottom of your pan with parchment paper, leaving a slight overhang for ease of cake-removal later.
In a medium bowl, whisk together your AP flour, baking powder, and salt. Set aside.
In a large bowl add your 1 cup of sugar, melted butter, and oil, whisking until sugar is saturated with fat and no dry spots remain.
Whisk in your eggs + yolk, then continue to whisk for 1 minute or so, until the mixture has a few bubbles and is slightly frothy. Then whisk in your yogurt and vanilla extract until fully incorporated.
Swap your whisk for a silicone spatula and begin to add your dry ingredients — mix in ⅓ of your dries until homogenous. Repeat until all is added and no dry spots or lumps remain (If lumps remain after mixing with spatula, just mix a few times with the whisk).

BAKE AND ASSEMBLY

To your prepared loaf pan add about one fourth of your batter (you can eyeball this) and using a bent spoon, spread batter evenly until it reaches the edges and corners of the pan.
Sprinkle one third of your spiced sugar over the spread batter, trying to leave a small ¼” border of plain batter around the edges.
Add another one fourth of your batter on top of sugar, then, using the same spoon, spread out batter until the spiced sugar is covered and sealed within, so you can no longer see the spiced sugar.
You might find while trying to spread the batter over the sugar that your batter and sugar start to mix and it’s hard to get the batter to cover the sugar completely. This is fine! It does not have to be perfect, just do your best. I find spraying the back of my bent spoon with a little non-stick spray helps making spreading easier and less sticky.
Repeat this process for a total of four additions of batter, and three additions of sugar, ending with batter on top. Smooth the top of your cake batter so it is as flat as you can make it.
Sprinkle 2 Tbsp granulated sugar evenly over the top of your batter.
Place your loaf pan on a baking sheet and just before putting it in the oven to bake, take a butter knife and run it through top of your batter down the center through the sugar topping, but not all the way down to the bottom of the pan, just ¼” down into the batter. This will help ensure that as it bakes an even crack will form on top.
Bake for 60 - 70 minutes, the crust will get pretty dark, but that’s kind of the point. If you feel it’s approaching burnt lightly tent the top with foil.
Allow to cool for at least 30 minutes in its pan, then remove and allow to cool completely on wire rack for a further 30 minutes before frosting. But, I must say, this cake is amazing still slightly warm out of the oven. Top with toasted pecans before serving (optional).

COCONUT AND CREAM CHEESE ICING

Melt the butter in a small saucepan over a medium heat. Continue to cook as the butter begins to splutter. Lower the heat and stir frequently. Remove from pan as soon as butter begins to brown – this will take around 5-7 minutes.

Once the butter has browned, place in a large bowl with the softened cream cheese. Using a hand beater, beat until smooth. Add the icing sugar, cinnamon, vanilla and coconut cream. Beat until pale. It may be a bit lumpy depending on what coconut cream you use, that is fine.