Coconut Cream Cake

Hey everyone, sorry this is a bit late. I’ve been in a training session at a hotel all day today (where the heating was turned up way too high) and ended up being seated next to the Directors at lunch so no break for me! At least I’m going on holiday in 10 days, but more about that soon. In the meantime…..cake!

This is a beautiful, light, not too sweet cake, which is perfect with a cup of Earl Grey, and a lovely break from chocolate cake, cupcakes, cookies……not that they aren’t great in their own way! Plus, you get to use up that tin of coconut cream that has been lolling about in your cupboard for awhile.

A tip for using coconut cream – if you live somewhere cold or it’s winter, you may find that your coconut cream has split into solid parts and watery parts due to the cold temperatures. To fix this, gently heat it in a saucepan, stirring to combine, then take it off the heat and allow it to cool a little before using it.

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You will need:

175g softened butter

175g golden caster sugar

3 eggs

2 tablespoons coconut cream

175g self-raising flour

1 1/2 tsp baking powder

50g desiccated coconut

For the icing and filling:

100g softened butter

3-4 tbs coconut cream

280g icing (confectioners’) sugar

jam to fill the cake, I like the sharpness of raspberry

50g or so desiccated coconut

glitter sugar, I used gold (optional)

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1. Preheat the oven to 160C fan. Prepare 2 sandwich tins by lining with greaseproof paper and greasing with butter.

2. Cream the butter with a hand/standing mixer until soft and fluffy. Add the sugar and cream again. Mix in the coconut cream and beat.

3. Crack in the eggs and beat until the mixture is full of air and almost mousse-like. Add the coconut and mix in.

4. Fold in the flour and baking powder, gently, trying to keep the air in, and stop mixing as soon as the flour has been properly combined with the mixture.

5. Divined the mixture between the tins and bake for 15-20 mins, or until golden and only just springy to the touch, with the cake coming away from the edges. Allow to cool a little then turn out, peeling the paper from the bases. It’s a good idea to run a paring knife around the edge to stop sticking and breaking first. Set aside to cool completely.

6. Best the softened butter until lighter and fluffy. Add the coconut cream and icing sugar (bring careful not to let it puff out all over you and the kitchen) and cream until combined and fluffy.

7. Once the cakes have cooled, place one upside down on a plate or board. Spread a good layer of jam on it then sandwich the other layer on top.

8. Spread the coconut icing over the top and sides of the cake with a knife or spoon then decorate with sprinklings of coconut and glitter sugar.

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