With Coffee Buttercream Frosting
I love coconut! It has long been a favourite flavour of mine, I usually choose coconut when having gelato and I love coconut and coffee together. Saying this, it didn’t take me long to decide which frosting I wanted for this coconut cake. If you don’t like coffee, a classic cream cheese frosting works just as well, or even a plain icing with coconut shavings on top.
Coconut Cake with Coffee Buttercream Ingredients - Cake 360g self raising flour 220g butter 325g dark brown muscovado sugar 1 teaspoon coconut extract 3 large eggs 140g dessicated coconut 360ml whole milk
Most coconut cake recipes use white sugar, but this recipe uses brown muscovado, and I love how it gives the cake almost a toasted, vanilla flavour that compliments coconut perfectly. I have made this recipe with both coconut milk and also plain wholefat milk. I can honestly say the coconut milk doesn’t really add more coconut flavour to the cake (strangely) and I found the plain milk makes the cake a little lighter.
Coffee Buttercream To fill and cover the cake photographed, this recipe needs to be tripled. I made it in 3 separate batches…. and a little was left over. 250g butter, room temperature 500g icing sugar80g cream cheese (Philadephia) 3 tablespoons instant coffee 1/2 tablespoon hot water
Modelling Paste handmade pumpkins
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