Coconut Cake

It is a new year and what a hot week we're having! It's been so nice to actually see the sun after so many storms I'd gotten used to the past month. So best to enjoy summer with sun, sea air and tropical fruit! Thankfully, this recipe (which doesn't actually feature any fresh fruit!) allows you to enjoy coconut all year round.

COCONUT CAKE

Preheat oven to 160C. Beat together 1/2 a block of butter with 1 cup sugar.

Beat in 2 eggs, followed by a teaspoon of an ingredient you should keep in your pantry - coconut essence.

This stuff instantly cocofies any dish!

Alternate between adding 1.5 cups self-raising flour and 2/3 of a 270ml can of coconut cream.

(Make sure it's cream, not milk)

Sprinkle in 1 cup of dessicated coconut.

Divide between 2 round cake tins and bake for about 45 minutes (when a skewer comes out clean)

When the cakes are cool, put together the frosting.

Coconut Buttercream

Beat together an entire 250g block of butter with 4 cups icing sugar.

Add another dash of coconut essence, and a good splash from the remaining coconut cream.

Mix in 1/2 cup dessicated coconut.

When the cakes are completely cool, sandwich together with 1/3 of the icing.

Smear all over with the remaining icing and spread gently, taking care not to drag the cake surface. Finish off with a generous sprinkling of dessicated coconut.