You don’t have to assemble these cakes in jars – but we think they look fantastic! Megan from Red Kitchen created this recipe as part of a picnic feature.
Every component of this cake is delicious. Try the coconut curd in little coupes with raspberries and coconut crispies.
150g butter, softened
1 ½ cups caster sugar
½ cups brown sugar
½ cup rice bran oil
2 tsp vanilla paste
⅔ cup buttermilk
2 cups plain flour
1 ½ tsp baking powder
1 ½ cups shredded coconut
- Preheat oven to 180°C and grease a roasting pan, or two 20 by 30cm slice tins if you are making the cake jars.
- Cream butter and sugar together, and add the eggs to the mix one by one.
- With the mixer on low speed, slowly add the wet ingredients till well incorporated.
- Continue mixing and add the dry ingredients.
- Pour into prepared pans till the mixture is approx 2cm deep and bake in oven till it bounces back when you gently press on it, approx 18 mins. (Can divide evenly between 2x 24cm cake tins for a round cake).
2 leaves gelatine
4 tbsp cold water
⅔ cup Kara coconut cream
¼ cup sugar
350g chilled butter, chopped
- Soak the gelatine in cold water until it has softened.
- Place the coconut cream and sugar in a blender and mix until sugar has dissolved.
- Add the eggs to the coconut cream. Mix and blend until the mixture is smooth.
- Pour the mixture in a pot and continuously whisk over a low heat, gently bringing it to the boil.
- Pour it back into the blender and add the butter and gelatine. Mix on a low speed till smooth, refrigerate for two hours until thick.
4 egg whites (100g)
1 cup sugar
1 tsp heilala vanilla powder
- Put the egg whites and sugar into a pot and stir over a low heat until the egg whites have completely dissolved (65 degrees celcius).
- Put the mixture into a stand mixer and beat until the mixture is thick and stands by itself. Add the vanilla.
- This is ready to pipe onto the top of your cake and then brown using a blow torch.
Assembly of the Cake Pots
- The coconut cake should only be 2-3 cm thick. Cut out circles using a cookie cutter.
- Place in the bottom of a portion size jar (very artsy crafty).
- Layer the cake and coconut curd two-thirds fill, trying for 3-4 layers.
- Pipe some Italian meringue on top of the layers and evenly brown using a blow torch, or under the grill (watch carefully).
- Top with some coconut flakes. Chill
- Put the lid on, using some jute string or raffia, tie with a disposable fork and napkin.
- Ready to impress.
Photos by Claudia Aalderink