Sooooooo… My best friend has arrived to Aussieland just two weeks ago and she was lucky enough to be here for her 25th birthday (I swear she chose the dates so I could make her a cake. I guess they are worth travelling for to the other side of the world 🙂 ).
She requested Coconut as main ingredient. I did struggle, not so much for the cake in itself but I kept on changing my mind on how to make it and what it should look like. I had 4-5 choice lines up and changed my mind at the last minute when I started making it 🙂
INGREDIENTS: (I double it as I wanted to make 4 tiers in a small tin)
For the Cake:
4 cups of flour
4 cups of sugar
500 gr butter
1tsp baking powder
2 cups of buttermilk (2 cups of milk with 2tsp of lemon. Let sit for 5-10minutes)
2cups of shredded coconut
2tsp of coconut essence
3 food colouring ( I used blue, green, yellow)
For the Frosting
700gr butter (I didn’t use it all but it’s always better to have more than less)
6-7 cups of icing sugar
1 can of coconut milk
1 tsp coconut essence
food colouring of your choice and how many you like.
Turn oven on 180°. Grease the cake tin with canola spray or butter.
Pour the coconut milk in saucepan at medium temperature and let is simmer till it is reduced to a cream consistency, such a custard. This might take 30 minutes to an hour remember to stir and not to burn it. Once it is creamy, remove from heat and let it cool completely. Your kitchen will smell delightful after making this!
In a bowl sift flour and baking powder. In another bowl, beat butter and sugar till fluffy and combined. Add the eggs and scrape down the bowl. Add coconut essence and shredded coconut. Alternate buttermilk and flour to the mix. Divide the batter in three (of how many colours you want to make) bowls and colour them.
Start layering the cake tin. Start with 5 tbsp of blue, top it with 4 tbsp green and then 2 of yellow and so on till you reach the 3/4 mark of the cake tin.
In the meantime you can start making the buttercream. Beat the butter and the icing sugar. Add the coconut cream-reduced milk and the essence. Now divide the buttercream in different bowls for different colours. Fill piping bags with the different colours. I placed the bags in glasses as it makes it easier to fill and keep tidy. Put in the fridge if its really hot outside or it will melt.
Now, cut the edges of each cake layer with a serrated knife. This is just to get the colour out and in case the edges are slightly burnt or darker (like mine). You can also cut the top part, very thin layer if the cake is domed and it has to go in the middle. The top layer can be domed if you like but I made them all flat to stack equally.
Put some frosting on the plate of your cake stand or on the plate so that the cake doesn’t move while decorating.
Place the first layer on the plate and cover with a thin layer of buttercream. Place another cake on top and go forth. Once the layers are all stacked, completely cover the cake with buttercream and place in the fridge for a bit to set.
Now get the cake and the frosting bags. You don’t need a nozzle for this but just cut the bottom of the bag. Start on one side of the cake. Pipe 6 dots of colour, from up to down alternating the colours.