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Creamy Coconut Cake
This is a delicious coconut cake.
You can use any type of jam you like in this cake.
Sift flour, salt & baking powder into a bowl.
Beat egg whites & milk together.
Beat vanilla, sugar & butter together until pale.
Add 1/2 flour to the butter mixture.
Add half the milk mixture to the above.
Beat to incorporate.
Add remaining flour.
Beat to combine.
Add remaining milk.
Add the coconut & stir in.
Pour into tins & bake at 160 degrees for 30-40 mins.
Remove from oven when cooked.
Allow to cool completely.
Combine sugar & egg whites.
Whisk over a simmering pot until light, fluffy& marshmallow like.
Approx 3 mins.
Remove from heat. Whisk until cool.
Approx 5 mins.
Add the butter & beat until incorporated.
Add the vanilla. Combine.
If the icing splits add some icing sugar to ring it back.
Cut the cakes in half.
Spread jam over one of the cut pieces.
Spread some icing over the jam.
Continue to layer the cakes with jam & icing.
Cover the whole cake with icing.
Put in the fridge to set up.
Put another coat of icing over the cake & let it set again.
Re coat the cake in icing again & sprinkle with coconut.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul