If there is one flavour I absolutely love, it has to be coconut. It’s just one of those summery flavours that I just can’t get enough of! I took a basic sponge and gave it my own little twist with one of my favourite flavours. The story behind this recipe follows..
So a couple of weeks ago one of my baristas entered our #barista of the year competition and made a coconut coffee milkshake which was served in an actual coconut shell accompanied by said cakes.
So we did a trail run about a week ago to see how it all looked and if I could make a cake to match well enough.
We added bounty to the top for decoration and called it ‘the bounty Hunter’
Charlotte did incredibly well and I’m so proud of her.
So without further ado let’s get on with the recipe..
For the sponge
- 175g self raising flour
- 175g caster sugar
- 175g butter
- 3 eggs
- 100g desiccated coconut
For the icing
- 140g butter (soft)
- 280g icing sugar
- A bowl of desiccated coconut
- Preheat oven at 180° and line mini loaf tin (should make 8 mini or one large)
- Add the sugar and butter and cream together until light and fluffy.
- In a cup quickly mix the eggs together then add to the sugar-Butter mixture along with the flour and mix together until combined.
- Add the coconut and stir in together until combined.
- Evenly add to the load tin and bake for 20 minutes, checking on then at about 15 minutes.
- Once baked transfer to cooling rack and allow to cool.
- For the icing topping, add the butter and icing sugar together and combine together.
- Pipe the icing on top of the cooled cakes.
- Take each cake and put them in the coconut upside down allowing them to attach to the icing.
Show off and enjoy.
slice the tops off the cakes if they mount up after baking for a more professional look.