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Prep 45 mins
Cook 35 mins
The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One.
- 3 ounces finely grated fresh coconut
- 6 ounces self-rising flour
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 6 ounces butter, softened
- 6 ounces golden caster sugar
- 1 teaspoon vanilla extract
- 1 1⁄2 ounces finely grated fresh coconut
- 9 ounces mascarpone cheese
- 7 ounces fromage frais
- 1 teaspoon vanilla extract
- 1 tablespoon golden caster sugar
- 2 ounces coarsely grated fresh coconut
- Before you start with this cake, you'll first have to deal with the coconut.
- Push a skewer through the top and make 3 holes and drain out the milk.
- Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
- Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
- Now discard the shell and take off the inner skin using a potato peeler.
- The coconut is now ready to use.
- The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
- Prepare Cake:.
- Preheat oven to 325°F.
- 2 8" pans, buttered and parchment lined.
- Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
- Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
- What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
- Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
- Place them on center shelf of the oven and bake 30-35 minutes.
- To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
- Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
- Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
- Prepare Frosting:.
- Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
- Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
- After that, use the rest of the frosting to coat the sides and top of the cake.
- Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
- And that's it!