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Coconut cake with white chocolate buttercream

  • 2:00 Prep
  • 1:10 Cook
  • 10 Servings
  • Challenging


  • 250g butter, at room temperature
  • 1 teaspoon coconut essence
  • 270g (1 1/4 cups) caster sugar
  • 4 eggs
  • 300g (2 cups) self-raising flour, sifted
  • 75g shredded coconut
  • 250ml (1 cup) coconut milk
  • 80ml (1/3 cup) boiling water

White chocolate buttercream

  • 250g unsalted butter, at room temperature
  • 230g (1 1/2 cups) icing sugar
  • 300g white chocolate, melted, cooled
  • Violet food colouring, to tint


  • 20cm (base measurement) round cake pan
  • Fresh unsprayed violets, to decorate


  • 1
    Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) round cake pan. Line base and side with baking paper, with a 2cm overhang above the side.
  • 2
    Use electric beaters to beat the butter, essence and 215g (1 cup) of the sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the flour, coconut and coconut milk in 2 alternating batches until just combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a wire cake rack to cool completely.
  • 3
    Meanwhile, for the buttercream, use electric beaters to beat the butter and icing sugar in a bowl until pale and creamy. Gradually beat in the white chocolate until well combined. Reserve 1 cup buttercream.
  • 4
    Combine the water and remaining sugar in a jug. Stir until sugar dissolves. Use a serrated knife to trim the top of cake to flatten. Cut cake horizontally into 3 even layers. Place cake base on a plate. Brush with a little of the sugar syrup. Spread with a layer of buttercream. Repeat layering with remaining cake, syrup and a little of the buttercream. Spread a thin layer of buttercream over the top and side of the cake. Place in the fridge for 1 hour to set.
  • 5
    Divide reserved buttercream into 3 portions. Colour 1 portion light violet, another portion darker violet and leave remaining portion white. Spread top of cake with white icing. Starting with the dark icing and working upwards, spread icing around the side of the cake, graduating colours to the top. Use a palette knife to smooth the side and blend the colours slightly. Decorate with violets.

Source: taste.com.au


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