Ingredients

Method

For the cake:
• 175 g butter, softened
• 300 g sugar
• 3 free-range eggs, beaten
• 245 g flour
• 1 t baking powder
• ½ t fine salt
• ¾ cup coconut milk
• 5 T desiccated coconut
• edible flowers, to decorate
• coconut flakes, to decorate
For the icing:
• ½ cup cream
• 1 T rosewater
• 190 g unsalted butter
• 600 g icing sugar
• 1 t lemon juice

Method

Ingredients

Preheat the oven to 160°C and grease and line 1 x 25 cm and 1 x 11 cm springform cake tins.

Cream the butter and sugar until pale in colour.

Slowly add the beaten eggs while beating at a low speed. Beat until well combined.

Sift the flour, baking powder and salt together.

Add half the coconut milk and half the flour mixture to the egg mixture, mixing at a low speed.

Once combined, add the remaining coconut milk, flour and the desiccated coconut.

Pour the mixture into the cake tins and bake for 1 hour and 15 minutes, or until a skewer comes out clean.

Remove the cakes from the oven and cool on a wire rack.

To make the icing, mix the cream and rose-water and set aside. Beat the butter and 195 g icing sugar until smooth. Gradually add the cream and mix, scraping the bottom of the bowl occasionally. Add the remaining sugar, a spoonful at a time, while beating. Add the lemon juice.

Once the cakes have cooled completely, spread or pipe the icing onto the cakes and sandwich together. Decorate the cakes as desired; we used carnation petals and coconut flakes.

Cook’s note: We made more than two layers to create a tower. Make as many as you need and decorate as you like.