Coconut Cake with Piña Colada Curd Filling
Introduction
- Prep time
- 30 minutes plus 1 hour cooling
- Cooking time
- 30 minutes
- Serves
- Serves 10
- Summary
- Ingredients:
- For the Coconut Cake:
- 425g caster sugar
- 140ml vegetable oil
- 4 large eggs
- 140g soured cream
- 425g self-raising flour
- 65g desiccated coconut
- 75ml coconut milk
- 200ml whole milk
- For the Filling:
- Piña colada curd (use generously between layers)
- For the Frosting:
- 250g unsalted butter
- 500g icing sugar
- 125g cream cheese
- 1 tbsp coconut milk
- 1 tsp coconut extract
- Toasted coconut flakes
- Maraschino cherries
Cooking Method
Preheat oven to 180°C (160°C fan) / 350°F. Grease and line three 8-inch cake tins.
Mix together the caster sugar, oil and eggs.
Add the soured cream.
Fold in flour and desiccated coconut, then stir in the coconut milk and milk.
Divide batter between the tins and bake for 25–30 minutes, or until a skewer comes out clean.
Cool cakes in tins for 10 minutes, then transfer to wire racks.
Once cool, spread piña colada curd between the layers.
Beat the butter until pale, then add the icing sugar, coconut milk and coconut extract.
Fold in the cream cheese.
Frost the top and sides of the cake.
Decorate with toasted coconut and cherries on top.
