Egg hunt coconut cake
Chef:
MummyPages Kitchen
Prep:
60 mins
Cook:
30 mins
The perfect cake to celebrate Easter.
For the cake
225g butter, at room temperature
400g sugar
4 eggs
350g self-raising flour
230ml coconut milk
1 tsp vanilla extract
For the filling
150g sugar
200ml sour cream
50g desiccated coconut
For the frosting and decoration
300g sugar
2 egg whites
¼ tsp cream of tartar
1 pinch salt
80ml water
1 tsp vanilla extract
150g desiccated coconut
Green food colouring and mini Easter eggs
Preheat oven to 180°C/350°F/Gas 5. Grease and line 3 (9-inch) cake pans.
Cream butter until fluffy. Add sugar and continue to cream well for at least 5 minutes. Add one egg at a time, beating well after each egg. Add flour and coconut milk alternately. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes, let cool for 10 minutes then remove from tin. Let cool completely.
Meanwhile, prepare the filling. Stir together sugar, sour cream and coconut in a bowl until well blended. Start building the cake. Spread some filling on one cake, add another cake on top and spread more filling.
Make the frosting. Put sugar, egg whites, cream of tartar, salt, vanilla and water in a bowl over a double boiler and beat with an electric mixer for about 8 minutes, until the mixture turns into a thick white glossy frosting. Let cool slightly, then frost the cake with the meringue frosting.
Dilute the green colouring in a tablespoon of water. Put the green water in a sandwich bag and add the desiccated coconut. Shake well. When the coconut is uniformly green, sprinkle on top of the frosting and decorate with mini Easter eggs.
Serves
20
Preparation Time
60 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Sugar
Recipe Type
Party Food, Cakes & Baking, Entertaining
Special Info
Vegetarian
Level of Difficulty
Medium
Refrigerate the cakes for 30 minutes before building the cake as they will tend to create fewer crumbs and be easier to handle.