Steph's Coconut Sponge with Coconut Buttercream

Stephanie Scott 

SS_coconut sponge.jpg

SPONGE

Ingredients  

125g butter

½ teaspoon coconut essence

1 cup CSR castor sugar

2 eggs

½ cup desiccated coconut

1 ½ cups self raising flour

⅓ cup milk mixed with 300ml carton sour cream

Method

  • 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

Ingredients

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

Method

  • 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

Top with toasted shredded coconut
(and some fresh raspberries, if you like)