Coconut cake with vanilla cream & honey
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
160g sour cream 50g desiccated coconut 200g flour
2 tsp baking powder
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