Coconut Cream Cake Filling |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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This will fill a two-layer, 9 cake. It's a pseudo-ganache in a sense, since it's made with milk and not cream, and as such must be thickened with powdered sugar. If you can get your hands on thick, rich cream of coconut (used for pina coladas, etc - NOT the coconut milk) use it in place of the whole milk and extract. Read more . An extra bit of body and richness comes from the added butter and skim milk powder too. I used this to fill my Pumpkin - Coconut Spice Cake, but it would be equally delicious in carrot or chocolate cake too! Ingredients:
4.5 oz white chocolate chips |
1/4 cup whole milk |
1 tbsp skim milk powder |
1/2 tsp salted butter |
pinch salt |
1 tsp coconut extract |
1/4 cup powdered sugar |
Directions:
1. Place chocolate chips in a heat-safe bowl, set aside.
2. Heat milk, milk powder, butter and salt to just below a boil.
3. Pour over chocolate chips, stirring to melt them completely.
4. Stir in coconut extract.
5. Beat in powdered sugar until slightly thickened.
6. Allow to cool and set (though do not refrigerate) until almost firm.
7. Beat with a spoon or mixer (for fluffier frosting) until spreadable, then smooth on cooled cake.
8. Alternatively, chill and use for candy centres.
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