Dragon Fruit Grater Cake
11
- Prep Time5 mins
- Total Time25 mins
- Makes12 servings
*PLUS cooling time
Produced by Stephanie Han Kim, Photo by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle.
Chef Suzanne Barr reimagined sweet and earthy grater cake with dragon fruit, which offers a rich violet colour and naturally sweet flavour.
Ingredients
4 ⅔ cups unsweetened desiccated coconut
2 ⅔ cups granulated sugar
4 tsp ground ginger
2 tsp sea salt
1/2 tsp almond extract
5 tsp pink dragon fruit purée
Instructions
Line an 8 × 4-in. loaf pan with parchment. Set aside.
Combine coconut, sugar, ginger and 1⁄2 cup water in a large frying pan set over medium-high. Bring to a boil, then stir vigorously as sugar begins to crystallize, 15 to 20 min.
Reduce heat to medium-low. Stir in salt and almond extract. Cook, stirring often, until mixture stiffens and starts to resemble sand, about 5 min. Remove pan from heat.
Scoop one-third of coconut mixture into a small bowl. Scrape remaining mixture into prepared pan. Press down into pan, then smooth top.
Stir dragon fruit purée (it’s fine if it’s still frozen) into reserved coconut mixture until colour is uniform. Spread evenly over mixture in pan. Set aside until cool, 2 to 4 hrs. Cut into squares.
Kitchen tip
Find frozen dragon fruit purée—sold in smoothie cubes—online or at specialty grocers.