Fresh Coconut Layer Cake

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 3 ounces finely grated fresh coconut
• 6 ounces self-rising flour
• 1 teaspoon baking powder
• 3 large eggs, at room temperature
• 6 ounces butter, softened
• 6 ounces golden caster sugar
• 1 teaspoon vanilla extract
• 1 1/2 ounces finely grated fresh coconut
• 9 ounces mascarpone cheese
• 7 ounces fromage frais
• 1 teaspoon vanilla extract
• 1 tablespoon golden caster sugar
• 2 ounces coarsely grated fresh coconut

Recipe

• 1 before you start with this cake, you'll first have to deal with the coconut.
• 2 push a skewer through the top and make 3 holes and drain out the milk.
• 3 then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. then give it a whack with a hammer - it won't be that difficult to break.
• 4 now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. you should find that you can force the whole piece out in one go.
• 5 now discard the shell and take off the inner skin using a potato peeler.
• 6 the coconut is now ready to use.
• 7 the best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
• 8 prepare cake:.
• 9 preheat oven to 325°f.
• 10 2 8" pans, buttered and parchment lined.
• 11 sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
• 12 now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
• 13 what you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. if it seems stiff, add a drop of water and mix again.
• 14 finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
• 15 place them on center shelf of the oven and bake 30-35 minutes.
• 16 to test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
• 17 next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
• 18 carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
• 19 prepare frosting:.
• 20 now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
• 21 next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
• 22 after that, use the rest of the frosting to coat the sides and top of the cake.
• 23 don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
• 24 and that's it!