CAKE - Coconut Cake

By Aemelia

Ingredients

• Cake:
• 150 g butter, softened
• 1 1/4 cups brown sugar (firmly packed)
• Finley grated zest of 1 orange
• 1 tsp vanilla extract
• 2 cups coconut thread
• 1 cup milk
• 4 eggs
• 1 1/2 cups flour
• 1 tsp baking powder
• Syrup:
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1/2 cup water
• Cream Cheese Icing:
• 50 g butter, softened
• 300 g icing sugar
• 125 g cream cheese
• Zest and juice 1 lemon
• 50 g coconut chips, to decorate

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

Cake:
1. Preheat oven to 160ºC on Bake, grease and line a 20cm springform tin.
2. In a stand mixer cream butter, brown sugar, orange zest and vanilla until very pale and fluffy.
3. Meanwhile soak the coconut thread in the milk.
4. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition.
5. Fold through the soaked coconut thread and milk.
6. Sift flour and baking powder together and fold through batter.
7. Pour into tin and bake for 50-60 minutes, until a skewer comes out clean.
8. Pour hot syrup over hot cake while still in tin. Set aside to cool before removing from tin.
9. Ice with cream cheese icing and top with coconut chips.

Syrup:
Put all ingredients into a small saucepan and boil for 5-10 minutes until syrupy.

Cream cheese icing:
In a stand mixer, combine butter and icing sugar until the texture resembles course sand. Add cream cheese, lemon juice and zest. Beat until thick and creamy