- Servings : 10
- Prep Time : 30m
- Cook Time : 35m
- Ready In : 2:25 h
- 1 egg
- 5 egg whites
- 180ml coconut cream
- 60ml water
- 1 tsp coconut essence
- 1 tsp vanilla essence
- 290g cake flour, sifted
- 340g sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 170g butter, room temperature, cut into pieces
- COCONUT ICING
- 340g cream cheese room temperature
- 8 tbsps butter, room temperature
- 4 tbsps coconut cream
- ½ tsp coconut essence
- ½ tsp vanilla essence
- pinch of salt
- 2½ cups icing sugar
- 1½ cups desicated coconut
Preheat oven to 160°C. Line the bottom of two 22cm cake pans with baking paper. Spray with nonstick cooking spray with flour or butter and flour pans.
Beat the egg and egg whites in a medium bowl (or large measuring cup – preferably something with a pouring spout) with a fork to combine. Add the coconut cream, water, and coconut essence and vanilla essence and beat with a fork until thoroughly combined.
Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer at the lowest speed to combine, about 30 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium to medium-high and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas (this can take several minutes).
With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, about 30 seconds. With the mixer still running, add remaining butter mixture. Stop the mixer and scrape down the bowl then continue to beat at medium-high speed to combine, about 15 seconds (batter will be thick).
Divide the batter between the cake pans and drop a few times on the counter to get rid of air bubbles. Bake for 25-30 minutes or until the cakes have pulled away from the sides of the pans and a toothpick inserted in the centre of the cakes comes out clean (don’t open oven while baking or cakes could fall in centre.)
Cool the cakes in the pan on a wire rack for 10 minutes then loosen cakes from the sides of the pan with a butter knife then invert onto a plate or baking pan then invert back onto the cooking rack so the top sides face up; cool to room temperature before icing.
While the cakes are cooling toast coconut. Increase oven temperature to 180°C. Add the desiccated coconut to a large baking tray and spread into an even layer. Bake for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly.
For the icing, using a handheld mixer, beat cream cheese, butter, coconut cream, coconut essence, vanilla essence and salt at medium speed until very creamy, 1-2 minutes. Gradually add icing sugar then beat until smooth. If icing is too thick, beat in 1 teaspoon milk at a time until you’ve reached desired consistency. If icing is too runny, then refrigerate until more set.
Place one cake layer on cake stand or serving platter. Top this cake layer with a layer of icing then place the second cake on top of it. Ice the top and sides of the cake. Press the toasted coconut onto the top and sides of the cake.