 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 20 |
|
The optimum word here is fresh . If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake. Courtesy; Delia Smith Online & from How To Cook Book One. Ingredients:
3 ounces finely grated fresh coconut |
6 ounces self-rising flour |
1 teaspoon baking powder |
3 large eggs, at room temperature |
6 ounces butter, softened |
6 ounces golden caster sugar |
1 teaspoon vanilla extract |
1 1/2 ounces finely grated fresh coconut |
9 ounces mascarpone cheese |
7 ounces fromage frais |
1 teaspoon vanilla extract |
1 tablespoon golden caster sugar |
2 ounces coarsely grated fresh coconut |
Directions:
1. Before you start with this cake, you'll first have to deal with the coconut.
2. Push a skewer through the top and make 3 holes and drain out the milk.
3. Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
4. Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
5. Now discard the shell and take off the inner skin using a potato peeler.
6. The coconut is now ready to use.
7. The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
8. Prepare Cake:.
9. Preheat oven to 325°F.
10. 2 8 pans, buttered and parchment lined.
11. Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
12. Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
13. What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
14. Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
15. Place them on center shelf of the oven and bake 30-35 minutes.
16. To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
17. Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
18. Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
19. Prepare Frosting:.
20. Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
21. Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
22. After that, use the rest of the frosting to coat the sides and top of the cake.
23. Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
24. And that's it!
|
|