Last time I made something with beer I suggested you may be able to use left over beer to actually make it. Seems that a lot of readers found that quite humorous and let me know they were laughing about me, both on Instagram and in the comments at the end of the post.
Thinking about leftover beer I realized I had some kind of party situation in mind. I have considered the unrealistic nature of using left over party beer just in case you get a cigarette butt in your cake. I am going to say that perhaps it should be avoided, in favour of a nice fresh craft beer with a fruity flavour or perhaps you could opt for a chocolate or butterscotch flavoured beer or maybe even one of the lagers in the back fridge.
Really there are no limits, I don’t think it matters. What does matter is that this rather interesting recipe produces a moist soft cake that goes ever so well with a cream cheese icing. If you are anything like me then that alone could sway you into making beer cake. The other more obvious encouragement is that it only requires a cup of beer, thats 250mls and if I am correct an average beer is about 350ml . That means you get a nice little beverage while you are waiting for it to bake. I’ve made it in a square tin so it is more like a slice. I think this is the ideal way to make it.
Beer and Coconut Cake with cream cheese icing
- 300 gm caster sugar 1 1/2 cups
- 230 gm butter unsalted
- 4 whole eggs separated
- 1/2 cup coconut desiccated fine
- 300 gm flour 2
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 150 ml beer just over 1/2 cup
- 1 whole lime or lemon zest only
- 350 gm butter softened
- 250 gm cream cheese softened
- 360 gm icing sugar sifted, 3 cups
- 60 ml lime juice or lemon juice
- 60 ml beer
- 1/2 cup toasted coconut threads
- 25 gm pepita seeds toasted
- Oven pre set 170C / 325 F. Line and grease a 23 cm square tin 23 cm x 23 cmx 7 cm deep (9 x 9 x 3)
- Combine the dry ingredients stirring in a bowl
- Beat the butter till light and fluffy and white ( about 3 minutes) then add the sugar and beat for another 4 minutes.
- Add the egg yolks one at a time then add the dry ingredients and beer alternatively. Mix till just combined.
- In a clean bowl beat the egg white till they form soft peaks and hold together. Fold these through the batter and pour into the tin.
- Bake for 50- 60 minutes, testing with a skewer or knife in the middle before removing. Cool
!I use unsalted butter so that I can later balance the sweetness in the icing when it is almost finished. Salt does this and creates a lovely moorish flavour.
I’ve been reading an inspiring blog called www.thebeeroness.com. All of her recipes include beer and this recipe has been adapted from there.