Festive Coconut Cake

Name: Festive Coconut Cake
Total time: 3 h 40 min
Yield: 1
Ingredients: 0.5 cup butter; 0.5 cup sugar; 0.5 organic lemon (zest grated); 2 eggs; 1.667 cups flour; 1 tsp Baking powder; 1.25 cups Shredded coconut; 0.375 cup milk; 2 Tbsps Corn starch; 0.5 tsp vanilla extract; 1 cup Coconut milk; 1.5 Tbsps sugar; 0.875 cup butter; 0.667 cup powdered sugar; 0.375 cup Coconut syrup; 0.25 cup apricot Marmalade (sieved); 1.5 cups Shredded coconut; Licorice; Wine gummy; colored Candy; strawberry Licorice string (think and thin); Sugar ball; 1 snowman Cake pan (from 28.5 x 18 x 4 cm, approx. 1.5 litres); butter (for the tin); flour (for the tin)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h. 40 min.

Ready in

Ingredients

for

snowman

For the dough: ½ cup butter; ½ cup sugar; ½ organic lemon (zest grated); 2 eggs; 1 ⅔ cups flour; 1 tsp Baking powder; 1 ¼ cups Shredded coconut; ⅜ cup milk

For the filling: 2 Tbsps Corn starch; ½ tsp vanilla extract; 1 cup Coconut milk; 1 ½ Tbsps sugar; ⅞ cup butter; ⅔ cup powdered sugar

To saturate: ⅜ 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 milk sugar sugar lemon egg

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Preparation steps

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.

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.

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.

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.

Remove from the heat and leave to cool. Then sieve the mixture.

Mix together the butter and the icing sugar and stir in gradually to the coconut mixture.

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.

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.

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.

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