Recipe #17 Caribbean Coconut Cake

A yummy cake that everyone will love!!..  

Serves: 8

Ingredients

·      280 grams unsalted butter (softened)

·      175 grams powdered sugar

·      3 eggs

·      1 ¼ cup self raising flour

·      1 ½ tsp baking powder

·      ½ tsp ground nutmeg

·      2/3^rd cup desiccated coconut

·      1 cup of lightly toasted desiccated coconut

·      5 tblsp coconut milk

·      2 ¼ cup confectioners (icing) sugar

·      5 tblsp pineapple jelly

Method

-Grease 2 8-inch cake moulds with butter and dust it with flour

-Place 175 grams of butter and powdered sugar in a bowl and beat until fluffy and light using an electric beater. Add eggs 1 at a time and do not overbeat

-Add baking powder and sifted self-raising flour and nutmeg in the egg mixture. Using a spatula, fold in the flour until it disappears.

-The mixture will look a little dry; at this point add 2 tblsp coconut milk and 2/3^rd cups of desiccated coconuts. Fold in until well incorporated

-Preheat the oven at 180deg c

-Divide the mixture into the 2 cake moulds evenly. Bake it for 25 mins or when you insert a toothpick in the centre and it comes out clean

-Let it cool in the mould for 5 mins and then demould it and let it cool completely

-Once cooled, for presentation, Sift confectioners sugar, the remaining butter and coconut milk. Beat it until fluffy and volume increases

-On top of 1 layer of cake, spread the pineapple jelly and then cover the top with ½ the butter cream made. Place the other cake on top of it and spread pineapple jelly on it and then the cream. Spread the cream on the sides of the sandwiched 2-layer cake and cover the cake with toasted desiccated coconut

Happy Baking!!