Summary: Mr Ask said he fancied a coconut cake. I love coconut cake but don’t always love the texture, after a bit of fiddling about I came up with this. Please don’t think you need to do the rose icing, you could just smooth the icing on instead. And don’t look too hard at my piping technique, this was my first try!
Ingredients
- 125g butter, softened
- 1 cup castor sugar
- 2 eggs
- 1 tsp coconut essence
- 80g dedicated coconut
- 225g plain flour
- 15g baking powder
- 300g sour cream (low fat ok)
- 1/4 cup milk
- 2 qtys buttercream icing with 2 tsp of coconut essence added
Instructions
- Pre heat oven to 180C. Grease and line 2 x 20cm cake tins.
- Use an upright mixer or electric beaters to cream together the butter and sugar until pale and fluffy.
- Add the coconut essence and add the eggs one at a time, beating between each edition.
- Add remaining ingredients and beat gently on low speed until well combined. Divide batter between the two cake tins.
- Bake for 50-60 mins or until a skewer tests clean. Allow to cool in tin before turning out onto a cooling rack.
- Once completely cooled, place one cake on a plate or cake board, top with icing and place the second cake on top. Ice and decorate as desired, if you are interested in how to cover a cake in roses, Amanda from I am Baker has a great tutorial.
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