COCONUT PASSION

THIS COCONUT BUTTER CAKE IS LAYERED WITH PASSIONFRUIT BUTTER TO CREATE THE ULTIMATE AFTERNOON TEA SHOWSTOPPER.

COCONUT BUTTER CAKE LAYERED WITH PASSIONFRUIT BUTTER

INGREDIENTS

400g Western Star Chef’s choice butter 2 cups (440g) caster sugar

2 tsp finely grated lemon rind

1 tsp coconut essence

4 eggs

2 cups (160g) desiccated coconut

3 cups (450g) self-raising flour

½ cup (75g) plain flour

1 cup (250ml) milk

1 cup (160g) pure icing sugar

2 tbs passionfruit pulp

PASSIONFRUIT BUTTER

65g Western Star Chef’s choice butter, chopped

¾ cup (165g) caster sugar

2 eggs, whisked ½ cup (125ml) passionfruit pulp ¼ cup (60ml) lemon juice

2 tsp finely grated lemon rind

METHOD Step 1:

Preheat oven to 180C. Grease and line two 20cm round cake pans with baking paper. Step 2:

Beat butter, sugar, lemon rind and coconut essence until pale and creamy. Add eggs, one at a time, beating well after each. Stir in coconut, combined flours and milk in alternating batches, until just combined. Spoon mixture among prepared pans and smooth surface with the back of a spoon. Step 3:

Bake in preheated oven for 50 minutes or until a skewer inserted in centre comes out clean. Set aside for 5 minutes before turning onto wire rack to cool completely. Step 4:

To make passionfruit butter, combine butter, sugar, eggs, passionfruit pulp, lemon juice and rind in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until it boils and thickens. Remove from heat. Transfer to bowl, cover with plastic wrap. Put in fridge to chill. Step 5:

Use a large serrated knife to trim top of each cake to flatten. Split each cake in half crossways. Place a cake base on a serving plate. Spread one-third of passionfruit curd over cake. Continue layering.

Step 6:

Combine icing sugar and enough passionfruit pulp to make a slightly runny icing. Pour over top of the cake. Set aside to set. Cut into wedges to serve.