I’ve had the baking bug for a while so was glad when a work event required a cake. I still had some coconut frosting from the Pina Colada cake I made a while ago and coconut is generally one of my favourite foodstuffs on earth, so the time seemed right to try out a cake. When I think of coconut, I always remember the stupid old Bounty ads where a coconut falls from a tree and is perfectly bisected by a conveniently placed rock. Incidentally, I’m pretty sure that scene is impossible as the coconut shown is a dried brown one that wouldn’t be in a tree anyway. Anyway, back to the cake. Here ’tis.

With mini Bounty

Topped with a mini Bounty (because someone had brought in Celebrations). This is a coconut sponge filled with chocolate ganache and topped with coconut (and caramel, by accident) frosting. I used a Nigella recipe from this lovely blog as the base. The cake was really nice, quite balanced and generally well received by all present. However, the dark chocolate ganache was a bit too classy to recreate the flavour of a Bounty bar. I’d say for a truer flavour you should use 40-60% chocolate rather than 70%, which I went for.

Ingredients

For the cake

  • 225g butter, softened
  • 225g caster sugar
  • 1/2 tsp vanilla extract
  • 4 eggs
  • 200g self-raising flour
  • 25g cornflour
  • 1/2 tsp baking powder
  • 50g desiccated coconut
  • 150ml milk (I used Kallo Dairy Free, which is a milk substitute derived from coconuts)

For the filling

  • 100g white chocolate
  • 1/3 cup cream
  • 150g good-quality dark chocolate (about 50% for a Bountier taste, 70% for something a little more sophisticated)
  • 3/4 cup double cream

For the frosting

  • 3oz cream cheese
  • 1/4 cup butter
  • 2tbsp coconut cream
  • 3-6 cups icing sugar
  • A couple of large handfuls of desiccated coconut

Method

  1. Make sure your ingredients are at room temperature before you start. Get everything out of the fridge at least half an hour before you start.
  2. Boil the milk and pour over the desiccated coconut. Leave to cool.
  3. Grease two 20cm (8in) springform cake tins and line the bottoms with baking parchment.
  4. Preheat oven to 180C (160 fan)
  5. In a large bowl, cream the butter and sugar until light and fluffy (about 1min with a hand blender)
  6. Mix in the vanilla until well combined
  7. Add the eggs one at a time and mix until thoroughly incorporated, adding a heaped spoonful of flour between each addition.
  8. Add the remaining dry ingredients and mix well.
  9. Give the coconut/milk mix a good stir, then add and stir through.
  10. Batter
  11. Divide the batter between your prepared cake tins, making a dip in the centre to try and ensure a more level top, then bake for 20-30mins until the cake passes the skewer test.
  12. One cooked cake in tin
  13. Leave to cool in the tins for 10mins, then turn out onto a wire rack to cool completely. I turn them upside-down, again to try and get the tops a bit more level.
  14. Two cakes on rack
  15. Prepare the ganache. I started with the white. Finely chop the white chocolate and put into a heatproof bowl. Don’t be lazy on this stage- if the chunks of chocolate are too large, they won’t melt and you’ll be in for a world of pain.
  16. Bring the 1/3 cup cream to the boil in a small saucepan. Immediately pour over the white chocolate and leave to stand for a minute.
  17. Slowly stir (with a silicon spatula, if you have one) until thoroughly combined.
  18. White ganache
  19. Do the same (in a separate bowl) with the dark chocolate.
  20. Once your cakes are completely cool, carefully cut them in half horizontally with a sharp knife or one of those clever cutting deelies that ensures you don’t make a hash of it. As you will see from my pics, I only halved one of my cakes as the other was too uneven for me to risk it.
  21. Place one of the bottom halves of cake on your serving platter, cut side up.
  22. Spoon a 2cmish annulus of white chocolate ganache around the edge of the cake. This will prevent the dark ganache from bleeding into your frosting. White chocolate and coconut is also a wonderful combination.
  23. Fill the centre with 1/3 of your dark chocolate ganache. I think it would be nice to have a couple of concentric rings of white and dark ganache as the two flavours are just lovely.
  24. Ganaches on cake
  25. Place your next layer of cake on top and repeat.
  26. Repeat again.
  27. Make up your frosting. Blend the cheese and butter together until smooth. Add icing sugar about 1 cup at a time until you have a thick, spreadable consistency. Thoroughly stir in the coconut cream. If it thins your frosting too much, add a little more sugar. Spreadย over the whole cake.
  28. One layer of frosting
  29. Top with the desiccated coconut.
  30. With coconut
  31. Decorate with little Bounties, or reserve a couple of tablespoons of dark ganache and make little truffle decorations in the shape of coconuts.

Cut cake

I was so excited that I even (unconsciously) matched my outfit to the cake.

Dress

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