Lemon Butter filled Coconut CakePRINT RECIPE
Recipe and Imagery by Amie Milton (@amie.milton)
Prep Time – 15mins
Cook Time – 20mins
Cooling Time – 2-3 hours
Decorating Time – 30 mins
INGREDIENTSCoconut Butter Cake
- 250 grams salted butter
- 1 cup caster sugar
- 3 eggs
- 2.5 cups self raising flour
- 2/3 cup coconut milk
- 2 tsp vanilla bean paste
Vanilla Bean Buttercream
- 500 grams salted butter, room temperature
- 350 grams icing sugar mixture (not pure icing sugar)
- 2-3 tsp vanilla bean paste
- 1 jar Barker’s lemon butter
- 1 cup moist coconut flakes
1. Preheat the oven to 180 degrees celcius fan forced. Grease and line 3 x 7” cake tins with non stick baking paper.
2. In a stand mixer beat the butter, sugar and vanilla on high for 2-3 minutes until light and fluffy.
3. Beat in the eggs one at a time on high speed until combined.
4. Sift in the flour and beat on low speed to combine. Pour in the coconut milk and mix until combined.
5. 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.
6. In a stand mixer beat the room temperature 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.
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.
7. Sift in the icing sugar, add the vanilla and beat until combined.
8. Once your cakes have been taken out of the oven time to toast the coconut. Line a baking tray with baking paper and spread the coconut out evenly on the tray. Bake for 2-5 minutes or until golden. Let the coconut cool.
The time will vary greatly depending on your oven so be sure to watch the coconut closely so not to burn it. You may need to stir the coconut around if it isn’t cooking evenly, the edges tend to cook faster than the centre. TIP: This is a great way to test the hot spots in your oven.
9. If you cakes have a slight dome you can trim the tops of the cakes off. This recipe tends to make flat top cakes so you won’t require much trimming, if any at all.
10. Start decorating your cake by placing a small amount of buttercream on the cake board. Place your first layer of cake on top.
11. Spread a thick layer of icing on top of the cake using an offset palette knife.
12. Using a piping bag filled with icing and a large round tip, pipe a border of buttercrem around the edge of the cake to create a buttercream barrier to hold the lemon butter.
13. Spoon in a few tablespoons of lemon butter in and spread with your palette knife to the edges of the buttercream border.
14. Place the next layer of cake on top and repeat this step once more.
15. Ice the edges of the cake with a thin layer of icing and refrigerate for 10 minutes until the icing has set and the cake is sturdy.
16. Place another coating of buttercream onto the outside of the cake and smooth. Coat the sides of the cake with the toasted coconut whilst the icing is still soft to ensure it sticks well. Chill the cake for 10-15 minutes after this step.
17. Spread 1-2 tablespoons of lemon butter on top of the cake and use your palette knife to even out across the whole top surface of the cake, leaving a 1cm gap from the edge.
18. Fill a piping bag with the remaining buttercream fitted with a large closed star piping tip. Pipe swirls of buttercream around the edge of the cake and sprinkle with toasted coconut to finish. Enjoy!