Ingredients
Directions
- Step 1:
Preheat oven to 180ºC. Line and grease three 20cm round cake tins
- Step 2:
Cream eggs and sugar until thick and pale.
- Step 3:
Heat coconut milk and butter until butter is melted. Do not boil.
- Step 4:
Sift flour and baking powder. Add the toasted coconut.
- Step 5:
Turn the mixer to the lowest setting and add flour and milk to egg mixture.
- Step 6:
Divide batter between the cake tins.
- Step 7:
Bake for or until a cake tester comes out clean.
- Step 8:
Remove the cakes from the tins immediately and cool on wire cooling racks completely.
- Step 9:
Cream 200g butter and 400g icing sugar. Add enough coconut milk to make a spreadable buttercream.
- Step 10:
Stack the layers of cake on top of each other, filling each layer with buttercream as you stack them.
- Step 11:
Cover the edge of the cake with buttercream.
- Step 12:
Place the remaining toasted coconut onto a baking tray and spread it out evenly.
- Step 13:
holding the cake, one hand on the base and one hand on the top, roll the edges of the cake in the coconut to cover the sides of the cake.
- Step 14:
Move the cake to a cake stand or plate and cover the top of the cake in the remaining buttercream and coconut.
