Coconut Ice Cake Recipe

This pink and white cake is elegant, delicious and easier than it looks to put together - its also packed with coconut flavour for a cake with a difference.

The ingredient of Coconut Ice Cake Recipe

• 50g desiccated coconut
• 400ml can coconut milk
• 1 tablespoon coconut essence
• 270g 13 4 cups plain flour
• 2 1 2 teaspoon baking powder
• 250g unsalted butter chopped at room temperature
• 285g 11 3 cups caster sugar
• 3 eggs
• rose pink liquid food colouring to tint
• 500ml thickened cream
• 100g pure icing sugar sifted
• 200g coconut flakes
• coconut ice to decorate
• mini meringues to decorate
• mini marshmallows some halved to decorate

The Instruction of coconut ice cake recipe

• preheat oven to 180u00b0c 160u00b0c fan forced grease two 7cm deep 14 x 24cm loaf pans and line base and sides with baking paper
• place desiccated coconut 250ml 1 cup coconut milk and 1 tsp coconut essence in a small saucepan over low heat until just heated through set aside to cool place the remaining coconut milk in the fridge to chill sift the flour and baking powder into a bowl add a pinch of salt
• use a stand mixer with the paddle attachment or electric beaters to beat the butter and caster sugar in a large bowl until pale and fluffy add eggs 1 at a time beating well after each addition with the mixer on low speed add the flour mixture and coconut milk mixture in alternating batches beginning and ending with the flour until just combined pour half the cake mixture into 1 prepared pan smooth the top add a little food colouring to tint the remaining cake mixture pink then pour into the remaining pan smooth the top bake for 40 45 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• use a stand mixer with the whisk attachment or electric beaters to beat the cream chilled coconut milk icing sugar and remaining coconut essence in a large bowl until firm peaks form
• use a serrated bread knife to trim and level the top of each cake cut each cake in half horizontally place 1 pink cake layer base side down on a cake board or serving platter and spread 1 u20442 cupful of coconut milk mixture over top of the cake repeat layering with the remaining pink cake followed by the plain cakes spreading 1 u20442 cupful of coconut milk mixture between each layer spread the remaining coconut milk mixture over the top and sides of the whole cake gently press the coconut flakes over the top and sides of the cake decorate the top with coconut ice meringues and marshmallows

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