Coconut Milk Layer Cake
A layer cake flavoured with coconut and rum. It's filled and topped with a delicious creamy mix of mascarpone and lemon curd.
Afternoon Tea, Dessert
cake, coconut, coconut milk, layer cake, lemon curd, mascarpone
Choclette @ Tin and Thyme
tinned coconut milk
golden caster sugar
(I used cardamom sugar)
bicarb of soda
(I used homemade apple & lemon curd)
Place the coconut in a small bowl.
Warm the coconut milk up in a pan then pour over the coconut. Add the vanilla extract and rum. Cover the bowl and leave to soak for a couple of hours.
Cream the butter and sugar until light and fluffy.
Beat in the eggs one by one, alternating with a little of the flour if the mixture looks like splitting.
Sift the dry ingredients and throw away any bran that's left in the sieve. Add half to the cake batter and fold in, then mix in half of the coconut mixture. Repeat with the remaining halves.
Divide the cake batter between two 22 cm round cake moulds or lined tins and bake for 30 mins at 180℃ (350℉, Gas 4) or until well risen and an inserted skewer comes out more or less clean.
Squeeze the orange over the two cakes whilst hot.
Leave to cool for 10 minutes then turn out onto racks to cool completely.
Filling and Topping
Beat the mascarpone and lemon curd until well mixed and creamy.
Sandwich the cakes together with a third of the icing, then spread the rest over the top and around the sides.
Top with 40g white chocolate shavings.
You might like to try adding 100g of melted white chocolate to the mascarpone icing.
I added a small dish of buttercream that I'd found lurking in the fridge, but this isn't really necessary.
Recipe from Choclette @Tin and Thyme