28. Sep, 2015


I absolutely love anything coconut and decided to tweak my sponge cake recipe. It turned out quite lovely and certainly satisfied the coconut craving!

I used my sponge cake recipe and simply added 1 teaspoon of almond essence and 80g of dessicated coconut to the batter before baking. I baked it in 3 20cm tins but I would advise doing just a two tier cake as the frosting is quite creamy and the cake was a little off balance! So use 2 23cm tins. My frosting also took more icing sugar than the recipe called for - and I think this was because of the heat. It was 38deg celsius in the shade yesterday!

Frosting Ingredients

230g tub of cream cheese, 100g butter, 250g icing sugar.1 teaspoon vanilla essence, 1/2 teaspoon almond essence.

The cream cheese must be at room temperature and the butter must be softened. Lightly beat together the butter and cream cheese. Add the essence and icing sugar and beat until smooth. (always sift your icing sugar). Do not over beat. You just want all the ingredients to come together. If you feel the frosting is too soft then add little bits of icing sugar until it is spreading consistency. Ice the cakes using all the frosting. It might look like too much of frosting but use it all. Cover the sides of the cakes as well. Toast 80g of coconut over low heat until light brown. Cool completely and cover the entire cake with the coconut.