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Two-tier coconut milk layer cake
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Prep Time:
120 minutes
Cook Time:
90 minutes
Total Time:
210 minutes
Triple coconut cake: a decadent treat with rich flavor and texture.
Ingredients:
  • 85g (1 cup) desiccated coconut
  • 400ml can coconut milk
  • 250ml (1 cup) milk
  • 1 1/2-2 tsp coconut essence
  • 375g butter, at room temperature
  • 485g (2 1/4 cups) caster sugar
  • 5 eggs
  • 565g (3 3/4 cups) self-raising flour, sifted
  • 450ml thickened cream
  • 225g pkt coconut flakes
  • Fresh flowers, to decorate
Instructions:
  • Preheat the oven to 160C. Grease two round cake pans (20cm and 15cm base measurements) and line them with baking paper, making sure it extends 4cm above the sides of the pans.
  • In a bowl, mix desiccated coconut, coconut milk, milk, and coconut essence. Allow to soak for 1 hour.
  • With an electric beater, whip the butter and sugar in a bowl until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Gently mix in the flour and coconut mixture in alternating batches until just mixed. Divide the batter among the prepared pans. Bake for 1 hour and 30 minutes until a skewer comes out clean when inserted into the centers. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  • Whip the cream with an electric beater until firm peaks form in a bowl. Slice each cake into 3 even layers horizontally. Place a large cake layer on a cake stand. Spread a thin layer of cream on top. Layer with cream, the remaining large cake, and the small cake. Spread the rest of the cream over the cake's top and sides. Cover the cake completely with coconut flakes. Garnish with fresh flowers.

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