Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 5 minutes and the ingredients detailed below can serve up to 8 people.
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Nonreactive saucepan
- Stand mixer
- Cake pan
- Parchment paper
- Spatula
- Toothpick
- Baking rack
- Chef's knife
- Long serrated knife
- Cardboard round
- Offset spatula
- Pastry brush
- Fine-mesh sieve
- Plastic wrap
- Measuring cup
- Measuring spoon
- Kitchen scale
- Refrigerator
- Vanilla pod knife
- Wooden spoon
Ingredients
- 155g sweetened dessicated coconut
- 360ml water
- 15g caster sugar
- 60g sweetened dessicated coconut
- 180ml whole milk
- 180ml unsweetened coconut milk
- 1/2 vanilla pod, split and seeds scraped
- 4 large egg yolks
- 65g granulated sugar
- 25g cornflour
- 2 tsp coconut rum (recommended: Malibu)
- 1/2 tsp pure vanilla essence
- 180ml coconut custard (recipe above), cold
- 180ml very cold double cream
- 335g unsalted butter, softened
- 40g icing sugar
- Pinch fine sea salt
- 30g softened butter, for pans
- 290g soft flour, plus more for pans
- 240ml whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 vanilla pod, split and seeds scraped
- 350g caster sugar
- 1 tbsp plus 1 tsp baking powder
- 1 tsp fine sea salt
- 175g unsalted butter, cut into 12 pieces, slightly cold
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