Coconut cake pastry from Roost

My goodness, what a ridiculous and ridiculously-delicious little Smurf house (actually proportioned more like a Moomin house – the image is forshortened)! The Roost is a cooperative so I’m extra-happy to support them now they’ve re-opened. I’ve been on the search for ideal cake for a few years—Iconica holds the current title—and had tried Roost’s coconut cake near the beginning of my quest, when it was a classic slice form factor, yummy but a little too sweet and with way too much frosting. This small tower gets the proportions much much better. There’s sour cream in the frosting, which balances the sugar, keeps the texture smooth, not grainy,  and allows enough stickiness to prevent the toasted coconut from falling off without adhering to the fork too much. The cake itself is fine – decently moist, unassertive crumb, a little bland but a good carrier. The marshmallow top adds fluff and a just-right bitterness from the browning. The whole thing held together surprisingly well – I ate half and have another half to enjoy!

  • Compared to platonic coconut cake: 4.5/5
  • Originality: 3/5
  • Value for money: 4/5 ($5.50 before tax for 2 big servings)
  • Effort factor (1 = could make in my sleep; 5 = no way would I ever make this for myself): 4.5/5
  • 12 minutes to eat, 22 to write (lots of links)