Ingredients

Method

• 1 1/2 cups coconut milk
• 80 g desiccated coconut, plus extra for sprinkling
• 190 g butter, softened
• 300 g sugar
• 1 t almond essence
• 420 g flour
• 4 t baking powder
• 1/2 t salt
• 3 free-range egg whites, beaten
For the icing, blend
• 390 g icing sugar, sifted
• 4-5 T coconut milk
• 1 t almond essence

Method

Ingredients

Preheat the oven to 180°C.

Bring the coconut milk and coconut to a boil in a saucepan. Remove from the heat.

Cream the butter and sugar until light and fluffy, then beat in the almond essence.

Stir the coconut milk mixture into the creamed butter and sugar mixture.

Sift the dry ingredients together. Fold into the batter, then lightly fold in the egg whites.

Grease two 20 cm baking tins and pour a quarter of the prepared batter into each tin. Bake for 10 to 15 minutes, or until a skewer inserted comes out clean.

Allow to cool, then remove from the tins and repeat with the remaining batter. Cool completely.

Use some icing to sandwich together the layers, and spread the rest over the top. Sprinkle with desiccated coconut.

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