Beer and Coconut Cake with cream cheese icing
Get the mixer out to whip this one up. This recipe uses Aust cup measurements
Ingredients
- 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
Frosting
- 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
Instructions
- 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
Notes
!Why add salt?
!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 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.