Frosted coconut fancies
Dreaming of a white Christmas? We can't make it snow but these beautiful white treats are a good substitute for the real thing
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1 hour 30 mins
- Heat the oven to 180C/fan 160C/gas 4. Butter and flour a 23cm square cake tin (or a similar oblong). Sieve the flour, baking powder and a pinch of salt together.
- Beat the sugar and butter until light and fluffy in a large bowl. Beat in the coconut cream, egg yolks and vanilla. Fold in the flour mix and single cream.
- Whisk the egg whites to soft peaks and fold into the mixture. Spoon into the tin and bake for 1 hour or until a skewer comes out clean. Cool in the tin for 5 minutes, then turn out and cool completely.
- To make the icing, mix the icing sugar into the coconut cream then beat in the butter. Cut the cake into squares, ice each one all over then sprinkle the top with coconut shreds. Lift carefully onto a plate.
Per serving
821 kcalories, protein 7.3g, carbohydrate 103.6g, fat 44.8 g, saturated fat 30.2g, fibre 1.3g, salt 0.51 g
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4342/
http://www.bbcgoodfood.com/recipes/4342/
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Ingredients
- 350.0g plain flour
- 1½ tsp baking powder
- 500.0g sugar
- 250.0g unsalted butter , at room temperature
- 200.0ml coconut cream
- 4 eggs , separated
- a few drops of vanilla extract
- 142ml carton single cream
ICING
- 150.0g butter , at room temperature
- 375.0g icing sugar
- 175.0ml coconut cream
- 50.0g shredded coconuts , toasted
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Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1 hour 30 mins
Ingredients
- 350.0g plain flour
- 1½ tsp baking powder
- 500.0g sugar
- 250.0g unsalted butter , at room temperature
- 200.0ml coconut cream
- 4 eggs , separated
- a few drops of vanilla extract
- 142ml carton single cream
ICING
- 150.0g butter , at room temperature
- 375.0g icing sugar
- 175.0ml coconut cream
- 50.0g shredded coconuts , toasted
Per serving
821 kcalories, protein 7.3g, carbohydrate 103.6g, fat 44.8 g, saturated fat 30.2g, fibre 1.3g, salt 0.51 g
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29 June 2008
Fakhira commented on this recipe
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13 November 2008
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11 April 2009
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14 August 2009
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