Well hello there! It seems I’ve taken a impromptu break from blogging over the past couple of weeks. It wasn’t intentional, I’ve just been busy with the usual stuff..juggling work/kids/housework etc etc! I’ve still been baking a lot for family and friends so I currently have about ten blog posts swimming around in my head! I will share them with you in due course but in the meantime…
I saw this cake in this month’s Delicious magazine and I couldn’t wait to make it. My husband and I both adore coconut cake so I couldn’t resist it!
We weren’t disappointed. The sponge was wonderfully fluffy and light and the Malibu flavoured buttercream was just divine. Definitely a keeper cake!
Carribean Layer Cake Adapted from Delicious magazine by Joanne Wheatley
225g butter, softened
225g vanilla/caster sugar
4 medium eggs
225g self raising flour
splash of milk
50g desiccated coconut, toasted *Sprinkle the coconut on a baking tray, pop in the preheated oven for 4-6 mins until toasted (you will know when it’s done because your kitchen will be filled with the amazing aroma of coconut)
1/4-1/2 tsp coconut flavouring, optional
5 tbsp pineapple jam (I actually used more – like over half a jar!)
400g icing sugar
250g unsalted butter
4 tbsp Malibu, simmered in a small pan until reduced to 2 tbsp
Preheat the oven to 180C/fan160C/gas4. Grease and line 3 x18cm sandwich tins with baking parchment.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then gently fold in the flour, milk, coconut flavouring if using and 20g of the toasted desiccated coconut. Mix until light and fluffy, then divide equally among the sandwich tins.
Bake for 20-25 minutes until light golden and springs back when the surface is lightly pressed with your finger. Turn out on to a wire rack to cool.
For the buttercream, beat the icing sugar and butter with a stand mixer or electric whisk until light and fluffy. While the beaters are still mixing, add the hot simmered down Malibu. Mix well until light and fluffy.
Put a cooled sponge on a serving plate. Mix the pineapple jam with the lime juice, then spoon some of the jam over the sponge. Use as little or as much as you like – I was pretty generous! Sprinkle over some of your remaining toasted coconut. Gently spread some of the buttercream over the jam. Place another sponge on top, and repeat. Top with the final sponge, then spread with the remaining buttercream over the top and finish with a sprinkling of toasted coconut.