In the kitchen with… Sophie from the sticky and sweet and her Caribbean Coconut Cake

 

Hello all you gorgeous readers of Lipstick and Cake! I’m so pleased to be a part of the In the Kitchen series.

Are you catching yourself dreaming of a lazy day by the pool, frozen margaritas, and watching the sun set over the ocean? Girl, you need a holiday!

Most of us are (un)lucky enough to be back at work after the festive break and you might be mentally planning a tropical holiday – effective immediately.

This cake will immediately transport you to the tropical paradise of your fantasies. If you can’t make it somewhere the palm trees are growing, bring the Caribbean to you!

This Caribbean Coconut Cake is the perfect combination of a light fluffy cake with a sweet and tangy hit. Not too heavy for hot summer days, but decadent like all the best holiday treats.

Enjoy the light coconut layer cake, sandwiched with coconut cream icing and tropical jam, while you scour the internet looking for accommodation packages in paradise.

This recipe for Caribbean Coconut Cake was originally published on the sticky and sweet.

Serves 10

INGREDIENTS

For the cake

175g unsalted butter, softened

175g caster sugar

3 eggs

175g self-raising flour

1 1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1 lime, zested

55g desiccated coconut

2 tablespoons coconut cream

For the icing and decoration

280g sifted icing sugar

115g unsalted butter, softened

3 tablespoons coconut cream

Juice from 1/2 lime

5 tablespoons tropical jam/butter of your choice (See notes)

1/4 cup shredded coconut, lightly toasted until golden

 

METHOD 

For the cake

1. Preheat fan forced oven to 170 degrees. Grease two 18cm sandwich tins and line bases with baking paper.

2. Cream butter and sugar until it is combined and changes to a pale white colour.

3. Sift flour, baking powder and nutmeg into the bowl of creamed butter and sugar and beat until smooth.

4. Stir in lime zest, desiccated coconut and coconut cream until combined. Be careful not to work the mixture too much.

5. Divide the mixture evenly between the two pans and smooth with the back of a spoon until level. This helps to make sure the cakes are equal in size.

6. Bake for 20-25 minutes, or until golden and firm to touch. Leave to cool in tins for five minutes and then turn out onto cooling rack to cool completely before icing.

For the icing and decoration

1. Cream the butter and add icing sugar, coconut cream and lime juice in gradual stages, beating until combined and smooth.

2. Spread the jam on top of one cake, then spread 1/3 of icing over the top of the jam.

3. Flip the second cake so that the bottom is facing up, and then place on top of cake that has icing and jam.

4. Add remaining icing to the top of sandwiched cake, then sprinkle toasted shredded cake on top to decorate.

Notes

• You can use any tropical fruit flavoured jam or curd. Think lime marmalade, lemon or lime curd, raspberry jam, etc. In these photos I used Maxwells Treats’ Kiwifruit & Lime Jam from The Treat Factory in Berry, NSW.
• Keep finished cake in an airtight container in a cool, dark place. Do not keep in the fridge as this will dry out the cake.
• Best eaten on the day of or the day after baking, but can be enjoyed for 3-4 days after baking.
• You can use this recipe to make 12 cupcakes however you will need to reduce baking time to about 15-20 minutes.

Visit the sticky and sweet

If you need a little sweet in your life, come visit Sophie at the sticky and sweet at http://www.thestickyandsweet

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Would you like to share a recipe with Lipstick & Cake readers? Email me – stephanie@lipstickandcake.com

 

Tagged as: cake, Food, in the kitchen, sweets, the sticky and sweet