Recipe Credit: Pinterest 2 ¼ cups/318g all purpose flour ¼ cup/34g cornstarch 1 ½ teaspoon baking powder ¼ teaspoon bicarbonate of soda ½ teaspoon salt ¾ cup/170g unsalted butter 1 ½ cup/315g castor sugar 4 large eggs 1 cup/235ml canned coconut milk (full fat)room temperature ½ cup/120g sour cream 1 teaspoon coconut essence ½ teaspoon vanilla essence In a mixing bowl whisk together flour,cornstarch,baking powder,bicarb & salt(set aside).In another mixing bowl whisk together coconut milk,sour cream,coconut essence & vanilla essence set aside).Beat butter and sugar till light & fluffy.Add eggs in one at a time.Add in flour mixture alternating with the coconut milk mixture.Bake in pre heated oven of 180 degrees for about 23-28min
Frosting ½ cup/112g unsalted butter 226g cream cheese softened ¾ teaspoon coconut essence 3 ½ cups/420g icing sugar Desiccated coconut Cream butter till smooth.Add cream cheese and mix till smooth.Mix in coconut essence & icing sugar till light & fluffy(1-2 minutes).Spread evenly over cake and decorate with coconut as desired. Store in fridge.Once fully chilled -let rest at room temperature for 10-15 minutes before serving.
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