Coconut cake

8 servings Prep: 30 mins

By Food24 October 26 2018
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Ingredients (17)

For the cake:
340 g unsalted butter — at room temperature
2 cup sugar
5 eggs — at room temperature
1½ tsp vanilla — essence
1½ tsp Robertson's almond essence
3 cup flour
1 tsp Robertson's baking powder
½ tsp baking soda
½ tsp salt
1 cup coconut milk
115 g desiccated coconut
For the icing:
500 g cream cheese — at room temperature
225 g butter — unsalted, at room temperature
¾ tsp vanilla — essence
1/4 tsp Robertson's almond essence
500 g icing sugar
170 g sweetened shredded coconut
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Preheat the oven to 180°C.

Grease 2 x 23cm round cake-pans, line with parchment paper, grease again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed for 3-5 mins until light yellow and fluffy.

Crack the eggs into a small bowl.

With the mixer at medium speed, add the eggs one at a time, scraping down the bowl once during mixing.

Add the vanilla and almond essence and mix well.

In a separate bowl, sift together the flour, baking-powder, baking soda and salt.

With the mixer at low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients.

Mix until just combined.

Fold in 115g of the desiccated coconut with a rubber spatula.

Pour the batter evenly into the two pans and smooth the tops with a knife.

Bake in the centre of the oven for 45-55 mins, until the tops are browned and a cake tester comes out clean.

Cool on a baking-rack for 30 mins, then turn the cakes out onto a baking-rack to cool completely.

For the icing, in the bowl of an electric mixer fitted with a paddle attachment , combine the cream cheese,butter, vanilla and almond essence at low speed. 

Add the icing-sugar and mix until just smooth (don’t whip).

To assemble, place one layer on a flat serving plate, top side down, and spread with icing.

Place the second layer on top, top side up, and ice the top and sides.

To decorate the cake, sprinkle the top with the shredded coconut and lightly press more shredded coconut onto the sides.

Serve at room temperature.

Recipe reprinted with the permission of Leopard’s Leap Family Vineyards.

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