I am a keen baker – I love to spend a Saturday afternoon in the kitchen, up to my elbows in recipes books and cake tins. Often I am inspired by a recipe someone from the office has shared, or a new cookbook purchase; this cake was inspired by a bag of gorgeous coconut chips that made it into my trolley on my last trip to the supermarket. The end result of an afternoon’s work was a moist, fluffy and rather beautiful coconut cake, drenched in syrup and slathered with cream cheese icing. There was nothing but a few lonely crumbs left by Sunday night – this is one moreish cake!
- 150g butter, softened
- 1 ¼ cups brown sugar (firmly packed)
- Finley grated zest of 1 orange
- 1 tsp vanilla extract
- 2 cups coconut thread
- 1 cup milk
- 4 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- ½ cup sugar
- ¼ cup lemon juice
- ½ cup water
- Cream Cheese Icing
- 50g butter, softened
- 300g icing sugar
- 125g cream cheese
- Zest and juice 1 lemon
- 50g coconut chips, to decorate
- 1. Preheat oven to 160ºC on Bake, grease and line a 20cm springform tin.
- 2. In a stand mixer cream butter, brown sugar, orange zest and vanilla until very pale and fluffy.
- 3. Meanwhile soak the coconut thread in the milk.
- 4. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition.
- 5. Fold through the soaked coconut thread and milk.
- 6. Sift flour and baking powder together and fold through batter.
- 7. Pour into tin and bake for 50-60 minutes, until a skewer comes out clean.
- 8. Pour hot syrup over hot cake while still in tin. Set aside to cool before removing from tin.
- 9. Ice with cream cheese icing and top with coconut chips.
- Put all ingredients into a small saucepan and boil for 5-10 minutes until syrupy.
- Cream cheese icing
- In a stand mixer, combine butter and icing sugar until the texture resembles course sand. Add cream cheese, lemon juice and zest. Beat until thick and creamy