Saturday, 13 April 2019

Vanilla and Coconut Cream Cake



This is a recipe I used a couple of years ago, for a recruiting day for my Reserve unit.   Since then, I have been told several times that it was a crucial part of what made the day such a success!   Again, from my favourite writer, Claire Macdonald, this is an amazing cake, which she disguises as a pudding (I saw through that one straight away!).  Still hooked on lime, I added lime curd to her fabulous recipe and the resultant cake was a treat to the tastebuds.  I have tried this using a gluten-free blend, too, and it worked very well – it is a fatless sponge anyway, so very light and fluffy.  The picture doesn’t do it justice – I put it together at the last minute, so it didn’t have any time to chill. 

Vanilla and Coconut Cream Cake
Vanilla and Coconut Cream Cake (with added lime)


4 large fresh eggs
4oz/110g sieved self raising flour or a blend
4oz/110g caster sugar
1tsp vanilla essence  

Filling and topping:
1 pint/500ml double cream
1oz/caster sugar (omit for the lime version)
1tsp vanilla essence (omit for the lime version)
1 jar lemon or lime curd
4oz/110g desiccated coconut, toasted and cooled

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides.

In a food processor or Kenwood, whisk the eggs, adding the sugar slowly until the mixture is thick.  Allow a full 10 minutes to achieve proper thickness.  Fold in the flour and vanilla.   Divide between the tins and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, they should have come away from the edges slightly.  Tip the cakes out of the tins onto a wire rack and leave to cool.

Whip the cream until stiff, adding the sugar and essence or lime curd.   Plaster the first cake with 1/3 of the filling and sprinkle with some of the coconut.  Sandwich the cakes together and ice the sides with 1/3 of the cream.  Pick the cake up and wheel it through a bowl of the coconut to coat the sides.  Top with the remaining icing and some coconut, plus lime to decorate.   Chill slightly before serving.  Claire notes that a serrated knife will cut a sponge more easily than a straight-bladed one.   



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