Steph's Coconut Sponge with Coconut Buttercream
½ teaspoon coconut essence
1 cup CSR castor sugar
½ cup desiccated coconut
1 ½ cups self raising flour
⅓ cup milk mixed with 300ml carton sour cream
Grease a 20cm round cake tin, line base with baking paper.
Cream butter, essence and sugar in bowl until light and fluffy.
Beat in the eggs, one at a time.
Stir in half the coconut and sifted flour with half the mixed sour cream and milk, then stir in remaining ingredients until smooth.
Pour mixture into prepared tin.
Bake in moderate 180°C oven (or 160°C fan forced) for about 1 hour.
Stand for 5 minutes before turning out to cool onto wire rack.
COCONUT BUTTERCREAM ICING
1 cup unsalted butter, softened
3 ½ cups CSR icing sugar
1/8 tsp salt
1 tsp milk
½ tsp coconut essence
½ tsp vanilla extract
½ cup shredded coconut, toasted
In a bowl combine the butter and icing sugar. Beat till well blended. Next add salt.
Then add the milk, coconut essence and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Spread over the cake