Friday, July 07, 2006

Fresh Coconut Layer Cake

To make really wonderful coconut cake you really need to use fresh cocunut. One great think about making cocunut cake is that you really do not need to make a super smooth
iced cake since it will be covered with cocount.

Serves 8


For the cake:

3 oz (75 g) finely grated fresh coconut
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs at room temperature
6 oz (175 g) very soft butter
6 oz (175 g) golden caster sugar
1 teaspoon vanilla extract

For the coconut frosting:

1½ oz (40 g) finely grated fresh coconut
9 oz (250 g) sour cream
7 fl oz (200 ml)low fat cream cheese
1 teaspoon vanilla extract
1 level tablespoon sugar

For the topping and sides:

2 oz (50 g) coarsely grated fresh coconut

Pre-heat the oven to gas mark 3, 325°F (170°C).
You will also need two 8 inch (20 cm) cake pans with a depth of 1½ inches (4 cm), lightly greased and the bases lined with parchment paper.

To make the cake, sieve the flour and baking powder into a large bowl, holding the sieve high to give them a good airing. Now just add all the other ingredients, except the grated coconut, to the bowl and go in with an electric hand whisk and combine everything until you have a smooth mixture, which will take about 1 minute. If you don't have an electric hand whisk, use a wooden spoon, using a little more effort. What you should now have is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little stiff, add a drop of water and mix again. Finally, stir in the 3 oz (75 g) finely grated coconut and divide the mixture between the pans. Now place them on the center shelf of the oven for 30-35 minutes.

To test whether the cakes are cooked, lightly touch the centre of each with a finger: if it leaves no impression and the sponges spring back, they are ready.

Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, and when the cakes are absolutely cold, carefully divide each one horizontally into two halves using a very sharp serrated knife.

Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them. Next select the plate or stand you want to serve the cake on – you'll also need a palette knife – then simply place one cake layer on first, followed by a thin layer of frosting (about a fifth), followed by the next layer of cake and frosting, and so on. After that, use the rest of the frosting to coat the sides and top of the cake. Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next. And that's it!

This recipe is taken from How to Cook Book One.

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