Lemon Butter filled Coconut Cake

Lemon Butter filled Coconut Cake

1. Cake
2. Preheat the oven to 180 degrees celcius fan-forced. Grease and line 3 x 7” cake tins with nonstick baking paper.
3. In a stand mixer beat the butter, sugar, and vanilla on high for 2-3 minutes until light and fluffy.
4. Beat in the eggs one at a time on high speed until combined.
5. Sift in the flour and beat on low speed to combine. Pour in the coconut milk and mix until combined.
6. Divide the batter between the 3 cake tins and bake for 20 minutes or until a skewer comes out clean. Cool in the fridge for approx 2 hours or in the freezer for 30 minutes.

1. Buttercream
2. In a stand mixer beat the room temperature Barker’s Smooth Lemon Butter on high until light and fluffy. This can take approximately 5 minutes so be patient. Ensure you scrape down the sides of the mixer every so often to ensure the butter is mixing evenly.

1. Tip
2. Tip: the temperature of the butter is very important to achieve a white colour. You won’t be able to whip it if it is too cold so room temperature is best. Still cool to touch but when you press the butter you can leave an imprint with your finger.
3. Sift in the icing sugar, add the vanilla and beat until combined.