Friday 23 March 2018

Coconut- cream cake

Donal Skehan


For the sponge

170g caster sugar

220g soft butter

3 large eggs, beaten

½ tsp almond essence

1 tsp vanilla extract

½ tsp baking powder

¼ tsp baking soda

250g cream flour

125ml milk

90g desiccated coconut

1Line two six-inch cake tins. Cream together the caster sugar and soft butter until light and fluffy. Beat the eggs and slowly add to the mix.

2Add the almond and vanilla. Add the baking powder and soda to the flour, and sieve.

3Add the flour to the mix in thirds, adding the milk alternately. Fold in the desiccated coconut and distribute evenly between the tins. Bake at 170°c for 45 minutes.

For the icing ½lb cream cheese

¼lb unsalted soft butter

1 tsp vanilla

½lb icing sugar

1Combine the cream cheese, butter and vanilla. Sieve the icing sugar and add to the above.

2Sandwich the cooled cakes together with some icing, then cover the cake with the remainder. Sprinkle some coconut over the top.

Irish Independent

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