Search This Blog

Saturday, May 8, 2010

Birthday Coconut Cream Layer Cake with Chocolate Icing (- what a mouthful!)

In my opinion, it's not a birthday party without a birthday cake. So when I went to my friend's birthday during the week, I took her along a cake. She suggested she wanted a Coconut Cake so I went hunting for a recipe. I chose one that used coconut cream, in hope it would be moist, as well as for something a little different.

When the layers came out of the oven they looked extremely dry and I was worried they had failed the moisture test. Cakes can be scary things to make for a large number of people, because you can never test them to make sure they will be ok! Hence, I was a bit nervous when watching people take their first bite...

To my relief, it wasn't too dry at all, but rather, it was light, spongy, and velvety - a texture which I hadn't really come across before. It's a MUST-TRY recipe. Just beware of the icing, it is rather delicious.

Coconut Cream Layer Cake with Chocolate Icing

2 1/4 cup plain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150 g butter, room temperature
1 1/3 cup sugar
4 large egg yolks
1 tsp vanilla essence
3/4 cup coconut cream/milk
4 large egg whites

Preheat oven to 190' C. Lightly grease 9 inch round cake tins and line with baking paper.

In a medium bowl, whisk togehter flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until mixture is light and fluffy. Mix in egg yolks and vanilla until mixture is smooth. Alternating wet and dry ingredients, add in the coconut milk and flour mixture in 3-4 additions, ending with a final addition of the flour mixture.

In another bowl, beat egg whites to soft peaks with an electric beater. Fold in the egg whites into the cake batter. Make sure no streaks of egg white remain visible. Divide cake batter into prepared round cake tins.

Bake for 25 minutes or intil a toothpick inserted comes out clean. Turn cakes out onto a wire rack and remove baking paper, allowing them to cool completely bofore icing.

Once the cakes have cooled, place one of the layers on a serving plate or cake stand.

I poked several holes into the layers with a toothpick before topping with the coconut filling (see recipe below)- to prevent the cakes from drying out.

Place second cake layer on top-side-down, so that the flattest part of the cake is on top. Press down gently.
Use a spatula to ice the sides and top of the chocolate coconut icing. I decorated mine with sugar flowers, and added a handful of shredded coconut to mine, to give it a 'rough' look. But you can decorate to your hearts content.

Coconut Filling

6 Tbsp sugar
1.2 cup sour cream
2 Tbsp coconut cream/milk
1/2 cup shredded coconut

In a small bowl, combine all ingredients. Refridgerate until ready to use.

Coconut Chocolate Frosting

1/2 cup butter
2 oz chocolate
1/4 cup cocoa powder
2-3 cup icing sugar
5 Tbsp coconut cream/milk
1 tsp vanilla essence
1/2 tsp salt
handful coconut (optional)

In a small, microwave safe bowl, melt together butter and unsweetend chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for 10-15 minutes, or until mixture is at room temperature.

Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2 cups icing sugar coconut cream/milk, vanilla and salt, beating until icing is smooth and slightly fluffy. Add additional icing sugar to thicken if needed. Icing shoud be at room temperature before using.

Happy Birthday Jo!x

Tuesday, May 4, 2010

Blueberry and Apple Pikelets

I love spending my weekend mornings in the kitchen making a leisurely brunch or breakfast - especially when there are people around to eat it with! My friend down the road often takes advantage of this.

Last Saturday morning I made some blueberry and apple pikelets. I used a recipe from the trusty old Edmonds cookbook, and added grated apple and blueberries.

Here's the recipe in case you'd like to have them yourself this weekend:


1 Cup Flour
1 Tsp Baking Powder
1/4 Cup Sugar
1 Egg
3/4 Cup Milk
1 Apple Grated
1/2 Cup Blueberries (frozen or fresh)


Sift flour, baking powder, and salt into a bowl. In another bowl, beat egg and sugar until thick. Add apple and mix to combine. Add this mixture with the milk to the sifted ingredients.

Gently fold in blueberries.

Drop tablespoons of the mixture from the point of the spoon onto a hot, lightly greased girdle or non-stick frying pan.

Turn over when bubbles start to burst on top surface. Cook second side until golden.
Makes 10-12.

Serve warm drizzled with maple syrup, sliced banana and a dollop of ice cream...