Two-tier coconut milk layer cake

 

 

No ordinary coconut cake, this has three kinds of coconut for a beautiful flavour and texture.

 

Ingredients

• 85g (1 cup) desiccated coconut
• 400ml can Ayam Coconut Milk
• 250ml (1 cup) milk
• 1 1/2-2 teaspoons coconut essence
• 375g butter, at room temperature
• 485g (2 1/4 cups) caster sugar
• 5 eggs
• 565g (3 3/4 cups) self-raising flour, sifted
• 450ml thickened cream
• 225g pkt McKenzie Moist Coconut Flakes
• Fresh flowers, to decorate

Method

1. Step 1
   Preheat oven to 160C. Grease round 20cm (base measurement) and 15cm (base measurement) cake pans. Line the bases and sides with baking paper to reach 4cm above the side of the pans.
2. Step 2
   Combine the desiccated coconut, coconut milk, milk and coconut essence in a bowl. Set aside for 1 hour to soak.
3. Step 3
   Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the flour and coconut mixture, in alternating batches, until just combined. Spoon among prepared pans. Bake for 1 hour 30 minutes or until a skewer inserted into the centres comes out clean. Cool in the pans for 5 minutes before turning onto a wire rack to cool completely.
4. Step 4
   Use an electric beater to beat the cream in a bowl until firm peaks form. Cut each cake horizontally into 3 even layers. Place 1 large cake layer on a cake stand or plate. Spread with a thin layer of cream. Continue layering with cream, remaining large cake and small cake. Spread the remaining cream over the top and sides of the cake. Coat with the coconut flakes to cover completely. Decorate with fresh flowers. (taste.com.au)