Festive Coconut Cake

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Average: 5 (1 vote)
(1 vote)
Festive Coconut Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 40 min.
Ready in

Ingredients

for
1
For the dough
½ cup butter
½ cup sugar
½ organic lemon (zest grated)
2 eggs
1 ⅔ cups flour
1 teaspoon Baking powder
1 ¼ cups Shredded coconut
cup milk
For the filling
2 tablespoons Corn starch
½ teaspoon vanilla extract
1 cup Coconut milk
1 ½ tablespoons sugar
cup butter
cup powdered sugar
To saturate
cup Coconut syrup
To coat
¼ cup apricot Marmalade (sieved)
1 ½ cups Shredded coconut
To decorate
Licorice
Wine gummy
colored Candy
strawberry Licorice string (think and thin)
Sugar ball
Plus
1 snowman Cake pan (from 28.5 x 18 x 4 cm, approx. 1.5 litres)
butter (for the tin)
flour (for the tin)
How healthy are the main ingredients?
Coconut milksugarsugarlemonegg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a cake tin with butter and dust it flour.
2.
To make the cake mixture mix together the butter, sugar, lemon zest and a pinch of salt until light an fluffy. Add the eggs one by one. Sieve the flour and mix it together with the baking powder and the desiccated coconut. Add a little of the dry ingredients to the egg mixture and then add a little milk. Continue alternating like this until both the dry ingredients and the milk are used up.
3.
Place the mixture into the prepared cake tin and spread evenly. Bake for approx. 40 minutes. Test with a wooden stick! Leave to cool in the tin for 10 minutes, then knock out carefully onto a wire rack and leave to cool over night. In the morning cut in half so you have two thiner snowman shapes.
4.
To make the filling mix the corn flour and the vanilla extract with 4 tbsp coconut milk. Bring the rest of the coconut milk along with the sugar to the boil and stir in the corn flour-vanilla mixture. Allow to boil gently, stirring continuously.
5.
Remove from the heat and leave to cool. Then sieve the mixture.
6.
Mix together the butter and the icing sugar and stir in gradually to the coconut mixture.
7.
Place the bottom half of the snowman on a cake platter and saturate evenly with the coconut syrup. Then spread with the cream. Place the top part of the snowman on top and press down gently. Chill for 2-3 hours in the fridge.
8.
Heat the jam in a small pot and brush it around the edge and on top of the snowman, then cover thickly with desiccated coconut.
9.
To decorate the snowman used wine gums for his eyes, nose and buttons and use a piece of thin strawberry lace for the mouth. Cut "tassels" at the end of the thick strawberry lace and use it for a scarf. Use the liquorice sticks as arms.