A delicious and decadent cake, sure to be a hit with family and friends.
4 Eggs, separated
380 grams Unsalted butter
2 cups Caster sugar
2 teaspoons Vanilla extract
3 teaspoons Coconut essence
2 cups Coconut milk
3 cups Self raising flour
1/2 Vanilla pod
3 cups Icing sugar
2 cups Shredded coconut
1 cup Cherry jam
No of Servings:
Pre-heat oven to 180C
Whip egg whites into stiff peaks. Set aside.
Cream 220g butter with caster sugar. Add egg yolks, one at a time.
Beat in vanilla extract, 2 teaspoons of coconut essence and 1 cup of coconut milk.
Stir in flour.
Carefully fold in egg whites using a large, metal spoon.
Pour into 2 lined 21cm cake tins. Bake for approximately 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
When cooked, turn out onto wire racks to cool.
When completely cool, sandwich jam between two cakes. Ice top and sides with icing.
To make icing beat remaining 160g butter with the seeds scraped out of the vanilla pod and the remaining teaspoon of coconut essence.
Add remaining cup of coconut milk and beat until fluffy.
Beat in icing sugar. Add a little milk if mixture is too stiff.
Stir in shredded coconut.
Raspberry jam or lemon curd can be substituted for the cherry jam.
Pour cake mix into muffin tins and bake for 15 minutes to make 30 cupcakes.