Coconut Layer Cake

I don’t make cakes very often.  I like making them, but I know how quickly they will be gobbled up in our house.  So when someone asks me to bring dessert to an event it’s an invitation to bake!

This cake is so easy to make, and is moist and light.

Recipe

• 2 c self raising flour, sifted
• ¾ c desiccated coconut
• 1 c caster sugar
• 1/3 c almond meal
• 1 c buttermilk
• 2 eggs
• 2 t vanilla
• 160 g melted butter
• Desiccated and flaked coconut for decorating

Preheat oven to 175C.  Line a 21 cm spring form cake pan with baking paper.

Combine flour, coconut, sugar and almond meal in a large bowl and mix together.

Whisk buttermilk, vanilla and eggs together.  Add butter and whisk again.

Pour egg mixture into flour mixture and mix with a metal spoon until well combined and smooth.

Pour into prepared pan and bake for 40 minutes or until skewer inserted into the middle comes out clean.  Leave to cool in pan for 10 minutes before removing. Cool completely before icing.

Icing

• 2 c pure icing sugar, sifted
• 90 g butter at room temperature
• 1 t vanilla
• 2 T milk

Beat all ingredients together until smooth, light and fluffy.  Add milk to adjust to the desired texture.

Using a large serrated knife, cut the cake in half horizontally.  Carefully lift the top of the cake off and place on a flat surface. Spread ¾ c icing evenly over the base of the cake. Carefully place the top of the cake over it.  Spread remaining over the top and sides of the cake.  Decorate with desiccated and flaked coconut.