NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.