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