Coconut-cream layered cake

16 Item



1.Preheat oven to 160°C (140°C fan forced). Grease cake pans, line base and side with baking paper, extending paper 5cm (2 inches) above side.
2.Beat butter, coconut essence and sugar in a small bowl with electric mixer until light and fluffy. Transfer to large bowl, stir in coconut cream and sifted flour, in two batches.
3.Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold egg whites into flour mixture, in two batches.
4.Spread mixture evenly into pans, bake cakes about 45 minutes. Stand cakes in pans 5 minutes turn, top-side up, onto wire racks to cool.
5.Meanwhile, divide cream between two medium bowls. Tint one bowl yellow, leave remaining bowl plain. Beat both bowls of cream, separately, with electric mixer until firm peaks form.
6.Split cold cakes in half, layer cakes with three-quarters of the plain cream on board or cake stand. Spread cake all over with yellow cream. Spoon remaining plain cream into piping bag, pipe small and large dots over cake. Position candles on cake, serve immediately.

Equipment two deep 20cm (8-inch) round cake pans 25cm (10-inch) round prepared cake board (page 172) or cake stand large piping bag fitted with small plain tube Cake is best made and assembled on the day. For best piping results, place iced cake and piping bag filled with cream in the refrigerator for about 30 minutes to allow cream to become firm. We found the liquid colouring best for tinting the cream.


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