Rose And Coconut Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Stand mixer
- Offset spatula
- Cake pan
- Sifter
- Skewer
- Whisk
- Mixing bowl
- Saucepan
- Oven
- Stove
- Measuring cup
- Parchment paper
- Chef's knife
- Bread knife
- Cutting board
- Serving platter
- Refrigerator
- Tray
- Spatula
Ingredients
- 1½ cups (375ml) water
- 180g unsalted butter, chopped
- 3 cups (450g) plain (all-purpose) flour, sifted
- 1½ teaspoons bicarbonate of (baking) soda
- ⅔ cup (50g) desiccated coconut
- 3 cups (660g) caster (superfine) sugar
- 3 eggs
- ½ cup (125ml) buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated orange rind
- 2 cups (100g) flaked coconut, chopped
- 1 cup (50g) dried edible rose petals
- 250g unsalted butter, chopped and softened
- 2 cups (320g) icing (confectioner’s) sugar, sifted
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