Baking with coconut isn’t something I usually do. I do like coconut but it’s not particularly something I usually make.
This wasn’t really my choice but my dads, he wanted to try this cake out. It contained coconut cream which is something I’ve never used before but I imagined it being this thick and creamy texture. The coconut cream I brought wasn’t ready to use I had to make it up! It used hot water and I was a bit uncertain but I didn’t have any other option! I used a the whole block of coconut instead of the amount I needed and this created the cream like texture. To be honest it still didn’t leave me with much confidence.
I did alter the recipe slightly but I prefer lemon with coconut more then orange. The cake it self did taste nice although it was quite coconutty! So for those who are lovers of coconut it would be amazing for them.
- 200g - unsalted soft butter cubed
- 225g - caster sugar
- 4 - large eggs
- 225g - self raising flour
- 150ml - coconut cream
- 1tbsp - lemon curd (optional)
- 1tsp - baking powder
- pinch of salt
- 75g - desiccated coconut
- Icing
- 3tbsp - lemon curd
- 200g - butter
- 200g - icing sugar
- 40g - coconut
- 1. Prepare the coconut cream and let it cool.
- 2. Once coconut cream is cool line and grease a 8" round tin. Preheat the oven to 180°C.
- 3. In a stand mixer or hand mixer beat the butter and sugar until light and fluffy. Add the eggs one at a time with a tablespoon of flour, scrap down the bowl and repeat with each egg. Whisk in the coconut and lemon curd and fold the remaining flour just until combined.
- 4. Pour in the cake tin and bake for 40-45 using a cake tester to test if it's baked.
- 5. In the meantime make the icing. Beat the butter and icing sugar on a low speed and then gradually increase the speed once the butter and sugar combines a bit more. Once the mixture gets thicker add the lemon curd and coconut towards the end.
- 6. Spread this over the cake.
- 7. Mash the cake and make into little balls.
