I made this divine coconut cake for my mum last Friday and I just had to share it with you!
It’s a beautiful coconut layer cake with delicious coconut cream cheese frosting! I got the recipe off a website called Cooking Classy. You have probably come across her website one way or another if you are bit of a foodie/baker as she has many fantastic recipes. I am not gonna bother copying the recipe as I didn’t change much but I definitely recommend it and you can check it out here!
All I did differently was toast the coconut and I added a big 1/4 cup coconut cream and around 1/2 cup icing sugar to the icing. I didn’t have any coconut extract. To toast the dried coconut (I used coconut chips on top and then threaded coconut) just lay it out on a baking tray and put in the oven around 175 degrees checking every 2 minutes. I was really glad I added the coconut cream to the icing as it made it really creamy and it had a nice level of coconut flavour. The cake itself was lovely and light and moist.
Just be aware when following the recipe that the cups used are US cups not metric cups like in NZ, so it’s best to weigh out the ingredients. 🙂
Thanks for reading! I hope you enjoyed these yummy pictures. I feel like making something else now! What should I bake? Next weekend I know I want to bake Hot Cross Buns. I have this absolutely delicious recipe for them that I got in a special hot cross bun class last year… mmm never too early for hot cross buns! I love them.