Caribbean Coconut Cake Ingredients 280g/10 oz butter, softened caster sugar 3eggs 175g/6oz self-raising flour 1 1/2 tsp baking powder 1/2 tsp freshly grated nutmeg(optional) 55g/2oz dry unsweetened coconut 5tbspn double cream 280g/10 oz icing sugar 5tbsp pineapple jam (i used strawberry jam coz I dont like pineapples) dry unsweetened coconut toasted to decorate Method 1. grease and base-line 2, 20cm /8 inch sponge cake tins. 2. place butter in a bowl with sugar and eggs and beat. 3. sift in the flour, baking powder and nutmeg. beat together until smooth 4. stir in coconut and 2tbsp of double cream into the mixture. 5. divide the mixture between the prepared tins and smooth the surface 6. bake in preheated oven, 180C/ 350f/gas mark4, for 25mins or until golden and firm to touch. 7. cool in the tins for 5mins, then turn out onto the wire rack, and cool completely. 8. sift the icing sugar into a bowl and add the remaing butter and double cream. beat together untill smooth. 9. spread the jam on one of the cakes and top with just half of the buttercream. place the other cake on top. spread the remaining buttercream on top of cake and scatter with toasted coconut. Voila!! :))
Posted on: Sun, 26 Oct 2014 08:42:34 +0000
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