Fresh Coconut Layer Cake – Delia Smith (2009)

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Fresh Coconut Layer Cake - Delia Smith (2009)
A very light cake and those who like coconut will love it. Rather fiddly getting the fresh coconut out of the shell but worth the fiddling! The sponge can be made all-in-one which is quick after time spent retrieving the coconut. I made this as an alternative to a Christmas cake for my father-in-law who doesn't eat rich fruit cake and it looked stunning.
Prep Time 30 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 170 C/375 F/Gas 3. Line two 8 inch/20cm round cake tins.
  2. Push a skewer into the 3 holes at the top of the coconut and drain out the milk.
  3. Place the coconut in a plastic bag, sit on a hard floor and whack with a hammer to break it up.
  4. Prise the top of a knife between the nut and the shell, it should be possible to force a whole piece out in one go. Take off the inner skin with a potato peeler. The coconut flesh can be grated by hand or quicker in a food processor.
  5. Put all the sponge ingredients into a bowl except the coconut and whisk to combine into a smooth dropping mixture, stir in the coconut and divide between the two tins. Cook for 30-35 minutes until the sponge springs back when pressed lightly with a finger.
  6. Make up the frosting while the cakes cool: Put the mascarpone, fromage frais, vanilla extract and caster sugar into a bowl and whisk together.
  7. When the sponges are cold slice each one horizontally into two halves using a sharp knife. Select the cake stand or plate the cake is to sit on and put the first layer in place.
  8. Spread each layer with the frosting leaving enough to cover the sides and top of the cake. This doesn't need to be perfect as now it will be covered with the shredded coconut which will cover any imperfections.
Recipe Notes

The cake will need to be refrigerated because of the creamy frosting.

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