Ilove the Random Recipes Challenge set to us by the lovely Dom ofBelleau Kitchen, however for the past couple of months I have missedthe deadlines due to (let's be honest here) too much basking in thewonderful Canadian sun! This month however I was determined to takepart especially when it was revealed that this months challenged wasteamed up with Tea Time Treats courtesy of Karen from Lavender &Lovage and Kate from What Kate Baked. Not so good for my expandingwaist line but a challenge is a challenge and I had to do it afterbeing absent for so long, so like the good girl that I am I headedstraight to my baking collection of books. Now the challenge was TeaTime Treats so it seemed only appropriate to pick the book Afternoon Tea Parties by Susannah Blake, since that's as close as you get to any TeaTime Treats! I closed my eyes and randomly flicked through the pages.When I stopped I was extremely happy to discover I had picked her'Snow-topped Coconut Cake' which was part of the Winter Wonderlandtea menu. Since I love coconut and lime I was ecstatic, and afterdrooling over the accompanying picture for a couple of weeks Ifinally got round to baking the cake.
Everythingstarted off well. I was a little skeptical about how thick the cakebatter was but since as this is Random Recipes I stuck to the recipeand was pretty delighted when 25 minutes later the cakes came out ofthe oven looking and smelling fantastic! As I let the cakes cool andfill the house with the most amazing scent not just of a freshlybaked cake but also of coconut, I set to work on the icing.... andrealised I was missing the main ingredient – cream cheese! Butsince this is random recipes I decided to really mix things up andwent straight to my Hummingbird Bakery book and used their recipe forbuttercream to which I added the juice of ½ a juicy lime. As itturned out it worked perfectly and when I make this again (cause Imost definitely will be!) I will stick to the buttercream icingrather than the cream cheese one. Finished with a sprinkling ofcoconut the cake not only smelt delicious but was also rather easy onthe eyes too....Unfortunately no one was home to admire my creation –hubby was out of town for the night and Wee One was tucked up fastasleep in bed, so I felt it my duty to make myself a cup of tea andsit down and enjoy a slice all to myself! I was kind enough howeverto save the rest for them although it did cross my mind to hide itand keep it all for myself.....maybe next time!
Snow-toppedCoconut Cake
Serves6 – 8 (although I got a lot more than that!)
40gcreamed coconut
140gunsalted butter, softened
175gcaster sugar
3eggs
150gself-raising flour (I used all-purpose with 1 tsp of baking powder)
40gdesiccated coconut (shredded sweetened coconut)
gratedzest of 1 unwaxed lime
Forthe frosting (recipe from book)*
225gcream cheese
75gicing sugar
1tbsp freshly squeezed lime juice
40gcoconut chips (I couldn't get this so just used shredded coconut)
2x 20cm sandwich tins, greased & base lined
*Thefrosting I used was 250g icing sugar & 80g softened unsaltedbutter mixed with roughly 1 ½ tbsp freshly squeezed lime juice.
Preheatthe oven to 350F/ 180C/ GM 4.
Putthe creamed coconut into a bowl (I had to pop the coconut in themicrowave for 10 seconds to soften it slightly, then used the bowl ofmy KitchenAid mixer) and soften with the back of a wooden spoon. Addthe butter and sugar and beat together until pale and fluffy. Withthe mixer on low add the eggs one at a time until mixed in (you willneed to stop and scrape down the sides of the bowl if using a freestanding mixer). Sift in the flour then on low speed mix it in untiljust mixed then add the desiccated/ shredded coconut and the lime.Spoon the cake batter into the prepared tins then level out as bestas you can with the back of a large metal spoon. Bake in the oven for20-25 minutes (23 was the magic number for me), until golden and askewer comes out clean when inserted into the middle of the cake.Turn the cakes onto a wire rack, remove the parchment paper and leaveto cool.
Whilethe cakes are cooling make the icing. For the original recipe simplybeat together the cream cheese, icing sugar and lime juice. For myrecipe beat together the butter and icing sugar until it has justcome together then squeeze in the lemon juice. Beat for about 5minutes until super light and fluffy.
Putone of the cakes onto a serving plate and ice with a little less thanhalf of the icing. Top with the remaining cake and then spread therest of the icing on top. Sprinkle over the coconut then slice andserve with a cup of tea!
