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Chocolate coconut easter cakes
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Prep Time:
135 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Surprise Easter guests with delicious baked treats for a memorable morning.
Ingredients:
  • Canola oil spray, to grease
  • 60g salted butter, at room temperature
  • 110g caster sugar
  • 2.20 gm vanilla extract
  • 150g self-raising flour
  • 125ml milk
  • 140g shredded coconut
  • 240g icing sugar
  • 20.00 gm cocoa
  • 55g salted butter, at room temperature
  • 10.00 gm powdered milk
  • 110g icing sugar, sifted
  • A few drops of vanilla essence
Instructions:
  • Preheat your oven to 180°C. Generously coat two 12-hole gem scone trays (30ml-capacity each) with canola oil spray.
  • In a mixing bowl, cream together butter and caster sugar until fluffy and light using electric beaters. Mix in vanilla extract, then add eggs one at a time, ensuring each is well incorporated before adding the next. Finally, gently mix in flour and milk until just combined.
  • Spoon mixture into gem scone cups, leaving a slight space at the top. Bake for 10 minutes or until a toothpick comes out clean when inserted in the center.
  • Allow the cakes to cool in the trays briefly, then gently slide a knife around the edges to release them. Remove from the trays and cool completely on a wire rack.
  • For the filling, use clean electric beaters to whip butter until it's light and fluffy. Combine sifted powdered milk and sugar, then slowly mix it into the butter, beating thoroughly after each addition. Stir in vanilla and 1 tablespoon of water until well combined. Refrigerate for at least 30 minutes.
  • Trim the tops of each cake to create a flat surface. Spread filling on one cake and top with another cake to make a sandwich. Smooth the center by running a knife with a bit of filling around the edges. Repeat to make 12 balls and chill while preparing the chocolate icing.
  • Combine the icing sugar and cocoa in a bowl, then add 1/3 cup (80ml) boiling water. Stir until smooth and well blended.
  • Spread half of the coconut in a shallow bowl. Skewer each cake, dip into the icing to coat evenly, and let excess icing drip off. Roll the cakes in coconut. Repeat the process with the rest of the cakes, adding more coconut as necessary. Chill for 1 hour until the icing sets, then serve.

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