- 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 rose-water
- 190 g unsalted butter
- 600 g icing sugar
- 1 t lemon juice
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.