TROPICAL COCONUT CAKE

Eating this Tropical Coconut Cake will make you think you are on a summer cruise. You will feel the delicious taste of shredded coconut. This cake could also have some cherries on top for better appearance and fruity flavour.

Serves :

Preparation Time :

25 minutes

Cooking Time :

20 minutes

Preparation Method :

Mix the sponge batter with a few drops of lemon essence. Bake the cake in an 8" cake tin.
When cool, slice horizontally into three layers.
Filling and topping: Break the coconut and reserve the water. Remove the brown inner skin of the coconut and shred or grate it.
Boil 2 tbsp coconut water with the sugar until the sugar dissolves. Add the rum and leave to cool.
Blend the cornflour with 3 tbsp of milk and the egg yolks.
Heat the remaining milk with half of the castor sugar until almost boiling.
Pour the hot milk into the cornflour mixture. Return to heat and bring to the boil, stirring continuously. Remove from heat and stir in the vanilla. Cool for 5 minutes.
Whisk the egg whites until stiff, then carefully fold in the rest of the castor sugar. Fold this carefully into the custard. Allow this vanilla cream to cool slightly.
Spread a thick layer of vanilla cream over the bottom cake layer.
Place the second cake layer on top, sprinkle half the coconut water mixture over it and allow it to soak in. Then spread another layer of vanilla cream and top with the last cake layer. Sprinkle the rest of the coconut water over this and allow it to soak in. Spread the top and sides of the cake with the remaining vanilla cream.
Sprinkle the cake with shredded coconut and arrange cherries around the edge.