Friday, 30 December 2011

Caribbean Coconut Cake

  • 280g butter, softened
  • 175g castor sugar
  • 3 eggs
  • 175g self raising flour
  • 11/2 tsp baking powder
  • 1/2 freshly grated nutmeg
  • 55g dessicated coconut
  • 5 tbsp coconut milk
  • 280g icing sugar
  • 5 tbsp pineapple jam
To decorate:
  • toasted shredded coconut

Preheat the oven to 180C or fan 160C. Grease and line 2 x 20cm sandwich tins.

Place 175g of butter in a bowl with the sugar and eggs and sift in the flour, baking powder and nutmeg. Beat together until smooth, then stir in the coconut  and 2 tablespoons of the coconut cream.

Divide the mixture between the prepared tins and smooth the tops. Bake in the preheated oven for 25 minutes, or until golden and firm to the touch. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack, pel off the lining paper and leave to cool completely.

Sift the icing sugar into a bowl and add the remaining butter and coconut cream. Beat together until smooth. Spread the pineapple jam on one of the cakes and top with just under half of the buttercream. Place the other cake on top. Spread the remaining buttercream on top of the cake and scatter with toasted shredded coconut.

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