Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Ingreadient
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs, 2 whole eggs and 2 eggs whites
- 1 tsp coconut extract
- 5 tbsp coconut cream
- 225g self-raising flour
- ½ tsp baking powder
- 50g desiccated coconut
- 2 tbsp toasted coconut flakes
- 200g unsalted butter, softened
- 500g icing sugar
- 100g soft cheese
- 3 tbsp coconut cream
- 1 tsp coconut extract
Direction
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
