Coconut cake recipe

My good friend asked me to make a coconut birthday cake for her "special" friend...yea she is single...lols
So, I decided to share my special recipe with everyone. Try it out, its easier than you think. Enjoy!

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

1/2 teaspoon pure vanilla extract

4 eggs

200g self-raising flour

25g cornflour

1/2 teaspoon baking powder

50g desiccated coconut, soaked in 150ml boiling water

For the coconut buttercream

25g dessicated coconut

75g soft unsalted butter

150g icing sugar, sieved

1 tablespoon rum



Preheat the oven to 180C / 160C fan and butter and line two 20cm sandwich tins. As always, make sure all of your ingredients are at room temperature before starting. Boil the kettle, put 50g of desiccated coconut into a small bowl or jug, and pour over 150ml of boiling water. Leave this to stand and let the coconut soak up the water.

Cream together the butter and sugar until light and fluffy, then add the eggs, one at a time, with a spoonful of the flour between each, beating in well. Then beat in the vanilla. Add the remaining flour, cornflour and baking power, and fold until all is combined. Finally, give the coconut a stir in its boiling water and then tip the whole lot into the batter. (If you wish, the original recipe does say you can whizz everything bar the coconut and water in the processor until you have a smooth batter, whizzing in the coconut at the end, but here I think the slightly longer way gives a better result.)

Pour the batter into the prepared tins, and cook for 25-30 minutes. (The original recipes says 25, I found mine needed 30, although check a 25 – a cocktail stick or cake tester should come out more or less clean.) Leave to cool in their tins for ten minutes, before turning them out onto a wire rack to cool fully.

While the cakes are cooking, toast the 25g coconut for the buttercream in a dry pan, shaking it now and then, until it is nicely golden and smells delicious. Tip it onto a plate to stop it toasting further, and allow it to get completely cold before you make the buttercream. Keep watching it – it will turn from nicely toasted to black in not much time at all.

To make the buttercream, cream together the butter and icing sugar. When you have a smooth paste, beat in the rum and then the cold toasted coconut. Spread onto the cake and decorate as desired.






Thanks for stoping by, a nice comment would be appreciated.