Food Network UK

Coconut cake

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  • Butter and cream cheese should be at room temperature for smooth icing.
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Ingredients

  • For the coconut cake:

  • 340g unsalted butter, at room temperature, plus more for greasing the pans
  • 420g plain flour, plus more for dusting the pans
  • 400g granulated sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 240ml milk
  • 115g sweetened desiccated coconut

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 450g cream cheese, at room temperature
  • 225g unsalted butter, at room temperature
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 450g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, sifted
  • 170g sweetened desiccated coconut

Use imperial measurements

Method

How to make Coconut cake

1) Preheat the oven to 180C/Gas 4. Grease 2 (23cm) round cake tins, then line them with parchment paper. Grease them again and dust lightly with flour.

2) In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

3) Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond essences and mix well. The mixture might look curdled; don't be concerned.

4) In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in 125g of coconut with a rubber spatula.

5) Pour the batter evenly into the 2 tins and smooth the top with a knife. Bake in the centre of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

6) For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond essence on a low speed. Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and mix until just smooth (don't Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip !).

7) To assemble, place 1 layer on a flat serving plate, top side down, and spread with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing . Place the second layer on top, top side up, and ice the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.