Rose And Coconut Cake | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
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.
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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