top of page
Writer's pictureSophia Salloum

Coconut Cake with Coconut Buttercream and Berry Compote.



Cake Mix fills 2 x 20cm cake tins.


Ingredients:

(For the cake.)

• 200g Caster Sugar

• 150g Butter

• 50g Coconut Cream

• 50g Coconut Milk

• 4 Egg Whites

• 200g Self-raising Flour

• 1tsp Baking Powder

• 1tsp Vanilla

• 75g Desiccated Coconut

(For the buttercream.)

• 100g Butter

• 500g Icing Sugar

• 1/2 tsp Vanilla Extract

• 1tsp Coconut Extract

• 2tbs Milk

(For the berry compote.)

• 300g Frozen Mixed Berries

• 75g Caster Sugar

• 5g Corn Flour

• 2tbs Lemon Juice

(To decorate, optional.)

• Desiccated Coconut

• Blueberries

• Blackberries

• Cherries

• Toasted Dried Coconut Flakes


Method:

1. Pre-Heat the oven to 180*c.

2. Grease the baking tins with butter or oil, then line the tins with baking parchment.

3. In a mixing bowl whisk the butter, sugar and coconut cream until light, pale and fluffy.

4. Add the vanilla, coconut milk and egg whites to the butter and sugar mix, then whisk until it’s all incorporated.

5. Sieve the flour and baking powder into the bowl and mix until it’s fully combined.

6. Add the desiccated coconut and fold in until it’s evenly distributed throughout the mix.

7. Spoon the cake mix evenly into the two cake tins and then place in the oven.

8. Bake for 25 minutes (do not open the oven while the cakes are baking or they might collapse).

9. After 25 minutes remove the cakes from the oven and test that the cakes are ready with a toothpick or skewer (when inserted it should come out clean).

10. Dampen 2 clean kitchen towels and cover the cakes with them while they cool down so they stay moist.

11. Allow the cakes to cool for 2-3 hours (until they have cooled completely).

12. Meanwhile make the berry compote by combining all the compote ingredients in a saucepan and mixing so the berries are evenly coated in the corn flour.

13. Place the saucepan on the stove and turn to medium heat.

14. Continuously mix the berry compote with a silicone spatula while the berries start to cook, and it begins to simmer.

15. Bring it to the boil and allow it to thicken and reduce for 5 minutes while mixing frequently.

16. Once the compote has reduced by half take it off the heat, pour it into a heatproof container and allow it to cool for half an hour until it has reached room temperature.

17. Once it has cooled, place it in the fridge to chill. (It will last up to 3 days in the fridge.)

18. To make the buttercream add the butter to a mixing bowl (or stand mixer bowl) and whisk on high speed for 5 minutes until pale light and fluffy.

19. Add the icing sugar in 3 parts whisking until each part is incorporated. (Whisk starting on low speed so the icing sugar doesn’t go everywhere.)

20. Add the 2tbs of milk, vanilla and the coconut extract then whisk on the highest speed for 5 minutes until it is light and fluffy.

21. Taste, adding more coconut extract a small amount at a time if you want the flavour stronger.

22. Fill your piping bag with the buttercream and keep in the fridge until you’re ready to use it.

23. If the tops of your cakes are domed cut the domes off with a serrated knife.

24. To assemble the cake cut the tip off the end of your piping bag and add a small amount of icing to the cake stand/ serving plate so your cake doesn’t move around.

25. Place the first cake on the cake stand.

26. Pipe a layer of the buttercream on the cake and use a palette knife to spread it out evenly.

27. Place the next cake bottom side down onto the base layer.

28. Pipe the icing around the cake and on the top, then use the palette knife to smooth it out.

29. Get a mug of hot water to rinse the icing off the palette knife and to warm the palette knife, which helps make the icing smoother when you are tidying up the cake.

30. If you want to coat the cake in desiccated coconut place the cake stand on a baking tray to catch any excess coconut.

31. Use your hand to press the coconut onto the side of the cake and repeat until all the sides of the cake are covered.

32. Decorate the top of the cake with fresh berries and dried coconut.

33. Once you have iced the cake and decorated it, place the cake in the fridge to set for half an hour to an hour.

34. Slice the coconut cake, serve with a tablespoon of the berry compote and enjoy!


Coconut Cake with Coconut Buttercream and Berry Compote

Recent Posts

See All

Comments


bottom of page