coconut layer cake

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Cooking receipe to make coconut layer cake under category General Recipes. You may find some video clips related to this receipe below.

coconut layer cake

delia smith

for the cake:

75g finely graced fresh coconut

175g self raising flour

1 rounded teaspoon baking powder

3 large eggs at room temperature

175g very soft butter

175g golden caster sugar

1 teaspoon vanilla extract

for the coconut frosting:

40g finely graced fresh coconut

250g mascarpone

200ml fromage frais

1 teaspoon vanilla extract

1 dessertspoon golden caster sugar

for the topping and sides:

50g coarsely grated fresh coconut

two 20cm sandwich tins with a depth of 4cm lightly greased and the bases lined with silicone paper (parchment)

preheat the oven to gas mark 3/325F/170C).

Before you start this cake youll first have to deal with the coconut.

Not half as impenetrable as it might seem as all you do is first push a skewer into the three holes in the top of the coconut and drain our the milk.

Then place the coconut m a polythene bag and sit it on a hard surface a stone floor or an outside paving stone.

Then give it a hefty whack with a hammer it wont be that difficult to break.

Now remove the pieces from the bag and using a cloth to protect your hands prise the top of a knife between the nut and the shell. You should find that you can force the

whole piece out in one go.

Discard the shell and rake off the inner skin using a potato peeler.

The coconut is now ready to use.

The best way to grate coconut flesh is with the grating disc of a food processor but a

hand grater will do just as well.

To make the cake sieve the flour and baking powder into a large bowl holding the sieve high to give them a good airing.

Add all the other ingredients except the grated coconut to the bowl and go in with

an electric hand whisk and combine everything ancd you have a smooch

mixture which will cake about 1 minute.

If you dont 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

nut and mix again.

Stir in the finely grated coconut and divide the mixture between the tins.

Now place them on the centre shelf of the oven for 30 to 35 minutes.

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

Remove them from the oven then wait about 5 minutes before turning them our 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 sing a very sharp serrated knife.

Make up the frosting by simply whisking all the ingredients together in a bowl to combine them.

Select the plate or stand you want to serve the cake on youll 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.

Dont worry how is looks: the good thing is that its all going to be covered with the

rest of the graced coconut next. And thats it!

The optimum word here is fresh. If you ve ever suffered cakes made with dry dull desiccated coconut let me transport you to a different world. Fresh coconut is very moist and has a fragrant slightly sour sweet flesh that is perfect for this cake.

Serves 8

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