Toasted coconut cake recipe

Name: Toasted coconut cake recipe
Total time: 60 min
Ingredients: 50g unsweetened desiccated coconut; 450g unsalted butter, softened; 440g caster sugar; 160g light brown muscovado sugar; 550g plain flour; 40g cornflour; 4 tsp baking powder; 1½ tsp fine salt; 4 large free-range eggs, plus 2 egg whites, beaten; 6 tbsp vegetable oil; ½ tsp coconut extract; 2 tsp vanilla bean paste; 360ml semi-skimmed milk; You’ll also need…; 4 x 20cm loose-bottomed cake tins, greased and bases lined with non-stick baking paper; Stand mixer; 1 quantity https://www.deliciousmagazine.co.uk/recipes/vanilla-swiss-meringue-buttercream/passion fruit buttercream

www.deliciousmagazine.co.uk

This coconut cake gets its lovely nutty flavour from finely ground, toasted desiccated coconut. Serve it in elegant slices for afternoon tea.

View full recipe on www.deliciousmagazine.co.uk

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.deliciousmagazine.co.uk.

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Cooking tools:

Stand mixer
Food processor
Sifter
Cooling rack
Offset spatula
Skewer
Kitchen scale
Measuring spoon
Cake pan
Parchment paper
Aluminum foil
Baking sheet
Oven

Ingredients

50g unsweetened desiccated coconut
450g unsalted butter, softened
440g caster sugar
160g light brown muscovado sugar
550g plain flour
40g cornflour
4 tsp baking powder
1½ tsp fine salt
4 large free-range eggs, plus 2 egg whites, beaten
6 tbsp vegetable oil
½ tsp coconut extract
2 tsp vanilla bean paste
360ml semi-skimmed milk
You’ll also need…
4 x 20cm loose-bottomed cake tins, greased and bases lined with non-stick baking paper
Stand mixer
1 quantity https://www.deliciousmagazine.co.uk/recipes/vanilla-swiss-meringue-buttercream/passion fruit buttercream