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Coconut candy cane cake
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Prep Time:
40 minutes
Cook Time:
125 minutes
Total Time:
165 minutes
Coconut cake with candy cane meringues for a festive touch - simply magical!
Ingredients:
  • 250g butter, at room temperature
  • 430g (2 cups) caster sugar
  • 4 eggs
  • 300g ctn sour cream
  • 300g (2 cups) plain flour
  • 150g (1 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 160ml (2/3 cup) coconut milk
  • White chocolate curls, to decorate (see Notes)
  • Silver cachous, to decorate
  • Icing sugar, to dust
  • 3 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar
  • Wilton Icing Colors Paste Red-Red
  • 600g white chocolate, finely chopped
  • 375ml (1 1/2 cups) thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease two 20cm round cake pans with melted butter and line the bases and sides with baking paper.
  • In a bowl, use electric beaters to cream the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in the sour cream. Fold in the flours, desiccated coconut, and coconut milk. Divide the mixture among prepared pans, then bake for an hour until a skewer comes out clean. Let it cool on wire racks for 30 minutes before serving.
  • Preheat your oven to 120°C/100°C fan forced and line 2 baking trays with baking paper. In a clean, dry bowl, beat the egg whites using electric beaters until firm peaks form. Slowly add the sugar, 1 tablespoon at a time, while beating constantly until the sugar dissolves and the mixture becomes thick and glossy.
  • 1. Place a piping bag fitted with a 1cm nozzle upright in a tall glass. Use a small paintbrush to lightly create 4 red stripes inside the bag. Fill the bag with the meringue mixture. Pipe 10cm-long meringue logs onto prepared trays. Bake for 1 hour until crisp. Turn off the oven, leaving trays inside with the door slightly open for 1 1/2 hours to cool.
  • To make the frosting, melt the chocolate and cream together in a heatproof bowl in the microwave. Stir every minute until smooth, then chill in the fridge for 2 hours until thickened and spreadable.
  • Cut each cake in half horizontally. Place 1 cake on a serving plate, spread with 3/4 cup of frosting, then top with another cake. Repeat layering with remaining cakes and frosting, finishing with a cake layer. Spread the top and sides of the cake with remaining frosting. Attach meringue logs upright around the sides, sprinkle with white chocolate curls and cachous, and dust with icing sugar.

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