Change up the flavour of the usual vanilla, chocolate or strawberry cake frosting and go for coconut. Coconut adds a certain lightness to the creamy cake as a whole, and is subtle and refreshing on the palate.
Creamy Coconut Cake
- 250 g unsalted butter, softened
- 1 1/2 cup (330g) caster (superfine) sugar
- 1/2 cup (125ml) coconut cream
- 4 eggs, separated
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1 cup (150g) self-raising flour
- 1 cup (250ml) buttermilk
- 2 cup (100g) flaked coconut
- 375 g cream cheese, softened
- 100 g unsalted butter, softened
- 2 tsps coconut extract
- 2 cup (320g) icing (confectioners') sugar
- 1/3 cup (80ml) coconut cream
- 1 cup (80g) desiccated coconut
Preheat oven to 170 C. Grease two deep 22cm round cake pans.
Beat butter, sugar and coconut cream in small bowl with electric mixer until light and fluffy. Beat in eggs yolks until combined. Transfer mixture to large bowl and stir in sifted flours and buttermilk in two batches.
Beat egg whites in small bowl with electric mixer until soft peaks form. Fold egg whites into cake mixture in two batches. Divide mixture between pans.
Bake cakes for about 50 minutes. Stand cakes in pan 10 minutes before turning top-side up onto wire rack to cool.
Meanwhile, make coconut frosting. Beat cream cheese, butter and coconut extract in large bowl until smooth. Beat in sifted icing sugar and coconut cream in three batches, stir in coconut.
To make flaked coconut: buy a small brown-husked coconut (700g). Preheat oven to 220 C. Pierce eyes of the coconut, drain and discard liquid. Place coconut on oven tray and bake for about 10 minutes or until cracks appear.
Carefully split the coconut open by hitting with a hammer and remove flesh. Using vegetable peeler, slice coconut flesh into curls.
Split cakes in half. Place one layer on serving plate, cut-side up; spread with ⅔ cup of frosting. Repeat layering, finishing with remaining frosting spread over top and side of cake. Press flaked coconut all over cake.