Toasted coconut and white chocolate vanilla cake

This year I wanted to make my mom feel extremely special on her birthday, so I decided to make one of her favourite cakes. This cake is amazingly moist and after one bite you can’t help but want more. Although it seems like there are a lot of steps it’s a fairly simple cake to make and you can definitely get your children involved. You can use the vanilla sponge with any of your preferred icings or toppings. This cake refrigerates very well but I would suggest taking it out of the fridge half an hour before serving it.

Ingredients:

  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup light sour cream
  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups milk (fat free milk can be used)
  • ½ cups desiccated coconut
  • 1 tub plain cream cheese
  • 3 cups icing sugar
  • ¼ cups softened butter
  • ½ cups coconut flakes
  • 1 slab white chocolate
  • 1 tablespoon coconut oil

Method:

  • Preheat the oven to 180 degrees Celsius.
  • In a large mixing bowl combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium until the ingredients are well combined and lighter in colour, this should take about two minutes.
  • Next mix in the sour cream until it is well combined.
  • Add half the flour followed by the baking powder and salt on a low speed while pouring in half of the milk. Mix only until the flour is combined.
  • Finally, add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are combined.
  • Split the batter between two medium sized cake tins. Bake at 180 degrees Celsius for 28-32 minutes.
  • Test the cake to see it is done, by sticking a toothpick in the middle of the cake and removing it. If the toothpick comes out clean the cake is done.
  • Remove from the oven and let both cakes cool on a cooling rack.
  • Dry fry the desiccated coconut until toasted to a golden brown, allow to cool.
  • Beat softened butter and cream cheese in a bowl. Once the ingredients have fully combined slowly add the icing sugar.
  • Add the toasted coconut to the icing mixture and combine well.
  • Place the vanilla sponge on to a cake stand and ice the top of the cake, place the second sponge on top.
  • With the rest of the icing, spread the icing over the whole cake.
  • In a double boiler place the white chocolate in the top bowl with the tablespoon of coconut oil, stir until melted.
  • Once the chocolate has cooled slightly drizzle it over the top of the cake.
  • Again dry fry the coconut flakes until golden brown. Once cooled sprinkle over the top of the cake.

Contributed by Emma Cilliers from  Clamber Club Sports – Lusaka
Tel: 00 260 97 747 2579
Email: sportslusaka@clamberclub.com

Website: www.clamberclub.com 

 

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