Coconut cakeby Brenda Stevens |
| Preperation time: 20 mins Cooking time: 25 mins Serves: 8 |
| Recipe Ingredients |
| 175g butter, softened, plus extra for
greasing; 175g golden caster sugar; 175g self-raising flour; 1 1/2 tsp baking powder; 3 eggs, beaten; 50g desiccated coconut; 2 tbsp coconut cream, or single cream; FOR TOPPING AND FILLING: 280g icing sugar; 100g butter, softened; 3 tbsp coconut cream, or single cream; 5 tbsp raspberry jam |
| Recipe Method |
| Put the butter, sugar, flour, baking powder and
eggs into a food processor and blitz for 2 minutes until smooth.
Gently stir in the desiccated coconut and cream. Divide the mixture
between two greased and lined 20cm cake tins and smooth the
tops. Bake for 25 minutes at 180c/fan 160c/ gas4. Turn out onto wire racks to cool. To make the buttercream, beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Spoon the remaining buttercream on top of the cake and create swirls using a flat knife. |
| More recipes: |
| Lemon
butterfly cakes Plum and almond cake Strawberry coconut cake Yule Log Mocha Victoria sponge |
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