Fresh Coconut Cake

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Coconut cake and Easter Decoration

For some reason I associate coconut cakes and Easter, however, I think I dreamed this up myself.  When spring comes I start thinking of light desserts though. 

The shredded coconut on the cake brings a tropical flavor to this dessert and brings out  thoughts of summer and warm weather.

I made this cake with a cream cheese icing flavored with coconut juice. The mixture of the slightly sour cream cheese and sweet coconut juice is an excellent combination and helps to keep this cake from being super sweet.

This cake recipe is enough for (2) 16 cm round cake pans (4 cm height)

20 grams butter (melted over hot water)

1 tablespoon Monin Coconut Syrup 


1.
Heat Oven to 180 C & prepare the baking pans with by lightly buttering them and dusting with flour.
2. Combine flour & baking powder and set aside. Melt butter in a small bowl over hot water.
3. Combine the eggs & sugar. Mix together until yellow and fluffy. 

4. Sift the flour/baking powder into the egg mixture and mix
with a spatula. Add a little to the melted butter and mix – add back to the
bowl.
5. Pour the mixture into the baking pans and bake at 180 degrees for about 20 –
25 minutes. Rotate pans while baking if necessary.
6. To check if done, insert a skewer into the center of the cake, it should come out clean.
7. Remove from oven and set pan on wire rack for a few minutes and then remove from the pan to cool thoroughly.

130 grams cream cheese (softened)
25 grams butter (room temperature)
1 tablespoon Monin Coconut Syrup

50 grams shredded coconut for decoration

  1. Mix
the butter and cream cheese with a hand mixer until soft. Gradually add in the
powdered sugar and lastly add the coconut juice.
1. Remove the extra crumbs on the cake around the outside.
2. Place one cake on a plate (cut the top so that it is flat
& even).
3. Spread the butter cream icing neatly on the top & sprinkle some coconut and then add the 2nd layer on top. Spread the butter cream on the top and sides of the cake neatly. A palette  knife is helpful to spread the icing. Lastly, sprinkle with the shredded coconut so that it stays on the cake. Remove any extra that has
fallen off.

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