Step-by-Step Guide to Prepare Quick 'V' coconut cake

'V' coconut cake.

'V' coconut cake

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, 'v' coconut cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

'V' coconut cake is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. 'V' coconut cake is something that I've loved my entire life. They're nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook 'v' coconut cake using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make 'V' coconut cake:

{Prepare 225 grams of butter, softened plus extra for greasing..
{Prepare 150 ml of coconut milk.
{Prepare 50 grams of desiccated coconut.
{Make ready 225 grams of caster sugar ( confectioners sugar ).
{Take 4 of eggs.
{Prepare 200 grams of plain flour.
{Get 2 tsp of baking powder.
{Prepare 2 tbsp of raspberry jam.
{Take 1 of *FOR THE TOPPING*.
{Get 50 grams of dessicated coconut.
{Take 50 ml of coconut milk.
{Prepare 200 grams of butter softened.
{Prepare 200 grams of icing sugar.

Steps to make 'V' coconut cake:

preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes..
using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut. Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean ..
now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut. chill the icing for 30 minutes..
Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream. Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream. Sprinkle the remaining desiccated coconut over the top, slice and serve..
Deeeelish :-).

So that is going to wrap this up for this exceptional food 'v' coconut cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!