Barbie's Cherry Coconut Cake

Sat, 22 July 2023

INGREDIENTS:
3 large free range eggs
450g caster sugar
120ml sunflower oil
250ml coconut milk
100g shredded coconut
260g plain flour
1 tsp baking powder

For The Frosting:
400g icing sugar
Sifted 200g salted butter
Softened to room temperature ½ tsp vanilla extract
20 cocktail cherries

METHOD:
1. Preheat the oven to 180°.
2, Line two 6” round tins with parchment paper. In a large bowl, stir the eggs, sugar, oil and coconut milk. Mix well.
3. Stir in the shredded coconut. Sift together the flour and baking powder. Gently stir in to your cake mixture just until combined, being careful not to overmix at this stage.
4, Pour the batter into the lined cake tins, dividing the mixture evenly between the two. Bake for 65-75 minutes. Allow to cook for 20 minutes in the tin, then move to a wire rack to finish cooling completely.
5. Remove the parchment paper. To make the cherry frosting, beat the icing sugar and butter together until light and fluffy. Blitz in the vanilla and cocktail cherries with a hand blender.
6. Watch the beige frosting turn pink before your very eyes!
7. To finish the cake, place one 6” cake on a plate and spread half of the frosting on the top.
8. Place the second 6” cake on top. Dollop, spread or swoosh the remaining frosting on top.