That's right we're here to tantalize your tastebuds and kick your mothers out of the kitchen with a couple of beauties that will make you a favourite. That's it, you'll be THE favourite. Not of any particular thing, just THE favourite. We're that good. Seriously.
Coconut Dream Cake.
This recipe is stolen from "Delia's Vegetarian Collection" with a couple of slight variations that make it taste that little bit better. The cake is simple and nailing the frosting will bring tears of triumph, delight and pure orgasmatronic surprise to your eyes.
The best part is you get to crack a damn coconut. That's right, a DAMN COCONUT.
For the Cake:
75g finely grated fresh coconut
175g self raising flour
1 rounded teaspoon baking powder
3 large eggs
175g soft butter
175g caster sugar (you can use raw or white sugar)
1 teaspoon vanilla extract
Lots and lots of raspberry or strawberry jam
For the Frosting:
40g finely grated fresh coconut
200mL creme fraiche
1 teaspoon vanilla extract
1 dessertspoon caster sugar (again, white or raw sugar is fine)
The rest of that coconut you will grate. :)
Shall we get started?
First, you must crack the coconut. You can do this a variety of ways but ultimately you need the flesh not the milk, so don't be disheartened when the liquid goes everywhere when you smash it.
The safest option is to put the coconut in a thick bag and put it outside on some nearby concrete. Then, grab a hammer and give the thing a good whack, until you've got some nice coconut chunks. You need to prise the coconut from the separated chunks using a knife between the nut and the shell.
Make sure you are holding something to protect your hand with like a cloth otherwise you may or may have a knife through your hand as well as a coconut.
Using a potato peeler you can peel shreds of coconut that will go in the cake or, if the pieces you have cracked are fiddly and the potato peeler will just not yield to your submissive powers, use a grater.
Now, to the cake.
Sift the flour and the baking powder into a large bowl.
Add all of the other ingredients aside from the coconut, and give it a good stir with a wooden spoon until all the ingredients have come together.
When the ingredients have come together, add the coconut and stir all the way through.
Divide this mixture between the two tins and bake for 30-33 minutes. (Test with a skewer to see they're cooked when the timer rings; your oven may be different to ours.)
Remove the cakes from the oven and cool them for five minutes. Then take them out and let them cool on a wire rack. In the meantime, let's make the frosting. :)
This frosting goes so so so so so well with any type of fruit cake. Try banana cake or fruit scones and you'll know exactly what I'm talking about.
Whisk all the ingredients listed in a large bowl and refridgerate until the cakes are cooled.
When the cakes are finally cooled, choose the cake you want on the bottom layer of the cake and coat the top with strawberry jam. Make sure you put a lot on as this will comprise of the filling of your cake.
Place the other cake on top and give it a good press so they stick together. Jam is a surprisingly good adhesive. Note to self: Use jam, not blu-tac. It's tastier.
Grab the frosting out of the fridge and paste it onto your layer cake. When it's all on there, use the rest of the grated coconut to make it look even better; it should remind you of a sheep I feel.
Yours should probably look this good...