Co­conut cake with vanilla cream & honey

Waikato Times - - Your Weekend -

Be­cause this cake is filled with fresh cream it needs to be as­sem­bled close to serv­ing, but the cake it­self can be baked a day or two ahead.

250g but­ter, soft­ened 300g sugar

3 eggs

160g sour cream 50g des­ic­cated co­conut 200g flour

2 tsp bak­ing pow­der

To as­sem­ble

300ml cream

1 tsp vanilla bean paste

1⁄2 cup shaved co­conut or co­conut chips 1⁄2 cup fra­grant liq­uid honey

Heat oven to 165C fan­bake. Line the base of a 23cm spring-form tin with bak­ing pa­per.

Cream but­ter and sugar for 4-5 min­utes un­til pale. Beat in eggs one at a time then gen­tly fold in sour cream, co­conut and sifted flour and bak­ing pow­der.

Spoon mix­ture into pre­pared tin and smooth out evenly. Bake for 45-55 min­utes un­til cake is golden and a skewer in­serted in the cen­tre comes out clean. Cool in tin about 10 min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely.

Whip cream with vanilla to soft peaks. Cut cold cake into 3 even lay­ers. Sand­wich with about half the cream and cover top with re­main­der. Gar­nish with shaved co­conut and driz­zle with honey. Serves 8-10

To as­sem­ble:

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