COCONUT CAKE WITH VANILLA CREAM & HONEY
butter, sugar, eggs, sour cream, desiccated coconut, flour, baking powder, cream, vanilla bean paste, coconut chips, honey
Cream 250g butter and 300g sugar for
4-5 minutes until pale. Beat in 3 eggs one at a time then gently fold in 160g sour cream, 50g desiccated coconut, 200g sifted plain flour and 2 teaspoons baking powder. Spoon into a lined a 23cm spring-form tin and smooth top. Bake at 165°C fan bake for
45-55 minutes until golden and a skewer inserted in the centre comes out clean.
Cool in tin 10 minutes before transferring to a wire rack. Whip 300ml cream with 1 teaspoon vanilla bean paste. Cut cold cake into 3 even layers and sandwich with about half the cream. Cover top with remainder. Garnish with coconut chips and drizzle with liquid honey. Serves 8-10