Creamy Coconut Cake

 

Creamy Coconut Cake


Shopping List:

175 gr butter, softened
175 gr golden caster sugar or light brown soft
175 gr self-rasing flour
1 and 1/2 teaspoon baking powder (Backing Dr Oetker)
50 gr dessicated coconut
2 tablespoons ( 30 gr) coconut cream (Santen van Toko Lien) or (Blue Elephant)
Or single cream

2 x 20cm sandwich tins or springform tins

For the buttercream filling and topping

280 gr Icing sugar (Poedersuiker)
100 gr butter, softened
3 tablespoons coconut cream, or single cream
5 tablespoons raspberry jam

 

 

 

 

 

Preheat your oven to 180C. Butter or spray and line your cake tins. ( 2 x 20cm)

Mix the butter, sugar, flour, baking powder and beaten eggs until smooth. Gently stir the dessicated coconut and coconut cream.

 

Divide the mixture between the prepared tins and try and smooth the tops as best you can. Bake the cake in your preheated oven for 25 minutes until golden and firm. Leave to cool for 5-10 minutes, then gently turn out on your wire rack to cool and peel off the lining paper.

 

To make the buttercream: Beat together the icing sugar, butter and coconut cream until smooth. I added a little double cream to make it smoother. Spread the bottom sponge ( you choose) with the jam. Top this with just under half the buttercream and sandwich the top sponge on top.

Swoop and swirl the rest of the buttercream on top of the coconut cake.

 

It's a delicious coconutty cake! Wonderful with an espresso!

 

                                                                     "Enjoy"