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this cake uses coconut milk for the most
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deliciously rich coconut flavor it's
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easiest to mix the batter using a stand
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or handheld mixer starting by creaming
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butter and sugar together for a few
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minutes at medium speed until it's
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lighter in color and looks creamy like
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this switch to a lower speed and add the
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eggs the recipe for this cake is in the
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video description and it's on British
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bases. comom with the ingredients listed
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in measuring cups and also in grams add
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vanilla and coconut milk and when that's
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mixed in add the dry ingredients flour
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baking powder and salt when everything's
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mixed together divide the batter between
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three 6 in pans which need to be greased
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so the cakes don't stick to the pans
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these cakes bake beautifully flat but
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for the neatest slices of cake after the
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Cake's cool trim the tops so that
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they're level and to take off that
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delicious sugary lip around the top of
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each layer which is the perfect treat
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while you put this cake together look at
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how soft and tender this cake is the
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coconut frosting for this cake is a
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cooked frosting that's creamy and not
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too sweet and it compliments the cake
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wonderfully this is flour salt and both
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regular milk and coconut milk in a pan
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over low heat and you need to whisk it
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until it thickens which will take 5 to
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10 minutes as soon as it thickens switch
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to a spatula and scrape along the bottom
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and sides of the pan stirring for about
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2 minutes until the mixture thickens
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enough to leave ribbons when you lift
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the spatula it needs to be quite thick
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take it off the heat add vanilla and
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then pour it into a heat proof bowl and
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press cling film or Saran Wrap down onto
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the surface to cover it and then put
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this into the fridge for about 30
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minutes to bring it to room temperature
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you don't want to chill it just cool it
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down then mix butter and sugar for about
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3 minutes until it's soft and looks
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fluffy and add the coconut mixture and
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mix for maybe two more minutes to make
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the filling and frosting for the cake to
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assemble this cake start by spreading a
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bit of frosting onto the middle of a
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cake board and then press your first
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cake layer down onto it spoon on about a
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qu of a cup of the coconut frosting and
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spread it over the top of the cake layer
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and then lower the next cake layer down
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making sure it's positioned straight on
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top of the layer below repeat with
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another layer of filling and then the
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final cake layer and then put this into
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the fridge for 30 minutes or the freezer
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for 15 minutes to chill and set the
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filling before you frost it I always
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recommend doing a crumb coat first which
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is a thin layer of frosting to trap any
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crumbs that come off the cake and then
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chill the cake again for 15 to 30
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minutes in the fridge or freezer to set
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this and then spread on a final layer of
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frosting I'm going to add texture to
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this so I'm spreading it on quite
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thickly and I'm using this textured cake
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comb in exactly the same way I would use
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a straight edged cake comb resting the
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base of the comb down on the cakeboard
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to line it up straight against the side
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of the cake spinning the turntable with
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my other hand and pushing the cake comb
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very very gently against the frosting as
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the cake spins around and then swiping
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the comb away when I can't spin the
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turntable any further spread some Frost
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frosting over any gaps or indents in the
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frosting and then use the cake comb
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again and to do this as many times as
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you need until the frosting is smooth
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swipe sideways over the top of the cake
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to flatten the frosting that's sticking
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up wiping your offset spatula or pallet
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knife clean after each swipe and to add
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a quick Finishing Touch I'm putting the
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rest of my frosting into a Piping Bag
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with a 4B tip which is an open star
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shape and piping a border around the top
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of the cake squeezing the Piping Bag to
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push the buttercream out in a texture
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bead shape and then releasing my
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pressure as I pull the bag away leaving
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a tail on the bead which I'll cover up
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with the next bead this cake can be kept
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in the fridge for 3 days but make sure
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it's at room temperature when you serve
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it because that way the cake and
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frosting will be soft and they'll taste
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their best so take the cake out of the
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fridge about 2 hours before you cut into
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it I hope you love this cake as much as
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I do the recipe is on British garak.
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comom and you'll also find my cake
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school there with online courses and
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memberships to take your cake decoration
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skills to the next level see you there
