Rose and coconut cake
1½ cups (375ml) water 180g unsalted butter, chopped 3 cups (450g) plain (all-purpose) flour, sifted 1½ teaspoons bicarbonate of (baking) soda ²⁄³ cup (50g) desiccated coconut 3 cups (660g) caster (superfine) sugar 3 eggs ½ cup (125ml) buttermilk 1 teaspoon vanilla extract 2 teaspoons finely grated orange rind 2 cups (100g) flaked coconut, chopped 1 cup (50g) dried edible rose petals+ vanilla buttercream icing 250g unsalted butter, chopped and softened 2 cups (320g) icing (confectioner’s) sugar, sifted 1 teaspoon vanilla extract
Preheat oven to 160°C (325°F). Line 3 x 15cm lightly greased round cake tins with non-stick baking paper and set aside. Place the water and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside.
Place the flour, bicarbonate of soda, desiccated coconut and caster sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, orange rind and butter mixture and whisk until smooth.
Pour the mixture into the prepared tins and cook for 55 minutes or until cooked when tested with a skewer. Set aside to cool in the tin for 15 minutes before turning out.
To make the icing, place the butter, icing sugar and vanilla in the bowl of a stand mixer and beat for 10 minutes, scraping the sides of the bowl until pale and creamy.
To assemble the cake, trim the top of each cake to an even height. Halve each cake horizontally to make 6 even layers. Place the bottom layer on a cake stand or serving plate and, using a palette knife, spread with a ¹⁄³ cup of the icing. Repeat, layering the cake and buttercream, spreading the remaining icing over the top and sides of the cake, smoothing to finish.
Refrigerate the cake for 20 minutes or until the icing is slightly firm. Place the flaked coconut and rose petals on a tray and mix to combine. Roll the cake in the rose mixture and place on a cake stand to serve. SERVES 8.
+ Dried edible rose petals are available from specialty food stores and cake decorators.