LITMIR.BIZ

      This cake is all about the scrumptious coconut custard filling and frosting. We always use fresh coconut to decorate, making the flavour so much better and more natural. One slice will just not be enough!

      Serves 10–12

      FOR THE SPONGE

      120g (4oz) unsalted butter, softened

      400g (14oz) caster sugar

      360g (12½oz) plain flour

      1½ tbsp baking powder

      40g (1½oz) desiccated coconut

      ¼ tsp salt

      3 large eggs

      260ml (9fl oz) coconut milk

      100ml (3½fl oz) whole milk

      FOR THE FILLING AND FROSTING

      500ml (18fl oz) coconut milk

      250ml (9fl oz) whole milk

      1 tsp vanilla essence

      7 egg yolks

      300g (10½oz) caster sugar

      40g (1½oz) plain flour

      40g (1½oz) cornflour

      200ml (7fl oz) double cream

      50g (1¾oz) fresh coconut, shaved with a vegetable peeler and roasted if you wish

      Three 20cm (8in) diameter

      loose-bottomed sandwich tins

      1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tins with baking parchment.

      2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.

      3. Place the eggs in a jug with the coconut milk and whole milk, and mix together by hand. With the electric whisk or mixer running on a low speed, pour the liquid ingredients into the dry mixture and beat together until all the ingredients are combined.

      4. Divide the cake batter equally between the three prepared cake tins, then place in the oven and bake for 20–25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool a little in the tins before turning out on to a wire rack, then leave to cool completely before you assemble the cake.

      5. While the sponges are cooking, make the custard cream for filling and frosting the cake. Pour the coconut milk, whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour, and mix together to form a thick paste. If it is too dry to come together, add 1 tablespoon of the milk mixture to loosen it up.

      6. Once the milk mixture has come to the boil, add 4–5 tablespoons to the paste and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture and, stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for at least 1 minute to allow the flour and cornflour to cook.

      7. Pour the custard on to a baking tray, then cover with cling film to stop a skin from forming, and leave to cool completely for about 30 minutes. Meanwhile, whip the cream, either by hand or using the electric whisk, until it forms soft peaks.

      8. Place the cooled custard in a separate bowl, mixing it to break it up, as it will have set while in the tray. Keep stirring until the custard is smooth, then fold the whipped cream into the custard and leave in the fridge for 20–30 minutes to chill and set slightly.

      9. Once the sponges have cooled, you can assemble the cake. Place the first layer on a plate or cake card and top with 3–4 tablespoons of the coconut custard cream. Smooth it out using a palette knife, adding a little more if needed.

      10. Continue this process, adding the second layer of sponge and topping it with frosting, followed by the third layer. Using the remainder of the custard cream, frost the sides and top of the cake, covering it completely so that no sponge is visible.

      11. To finish, generously sprinkle the coconut shavings all over the top and sides, leaving space if you want to add further decoration to the top of the cake. To create a decoration like the one shown in the photograph, mix your desired colouring(s) with some vanilla frosting and pipe on to the cake in whatever shape or style you like.

      TIP

      If you want to roast the coconut, spread the shavings out on a baking tray and bake in the oven (preheated to 180°C/350°F/Gas mark 4) for 4–5 minutes or until toasted a light brown. Keep a close eye on the shavings while they cook and stir them about frequently as they can burn very easily.

      CARAMEL CUPCAKES