Healthy eating and a baking blog don’t really go hand in hand…but if I’m going to fall off the healthy eating bandwagon for a cake, I’m glad it was with this cake.
Since baking I have been looking for my next excuse to bake again… not good for a girl on a health kick. I’m that obsessed with this cake I’m even thinking about making a healthy version just so I can have it time and time again and not feel horrendously guilty.
Do not expect to feel guilt free when eating this cake, it’s pure indulgence (have you seen how much sugar goes in) but completely worth every little twinge of guilt.
(Adapted slightly from Flourishing Foodie)
- 340g x Butter (unsalted)
- 600g x Sugar (granulated)
- 240ml x Coconut Milk
- 450g x Plain Flour
- 5 x Eggs
- 2tsp x Vanilla Extract
- 2tsp x Baking Powder
- ¼ tsp x Salt
For the Icing
- 225g x Butter
- 225g x Cream Cheese
- 345g x Icing Sugar
- 1tsp x Vanilla Extract
- 5tsp x Coconut Milk
- 200g x Shredded Coconut
Pre heat your oven to 350°f/180°c/ gas mark 4 and line 3 x 8inch cake tins.
Cream the butter and sugar until pale and fluffy then add the eggs one at a time. In a separate bowl sift and mix all the dry ingredients together (flour, baking powder and salt), mix the coconut milk and vanilla together and then add to the egg mixture alternating between both. Once it’s fully combined divide between the 3 x cake tins and place on the middle shelf for 30 -35 mins.
Whilst the cakes bake time for the icing, mix together the butter and cream cheese until smooth, mix in the icing sugar and beat until light and fluffy. Add the coconut milk and vanilla extract and keep beating until light and fluffy.
Once the cakes are baked and cooled place the bottom cake onto a cake stand ready to assemble. Add some of the icing to the first layer and sprinkle with the shredded coconut, repeat until the cake is assembled. To cover the cake add the remaining icing to the top and smooth over the cake then sprinkle with the shredded coconut. To decorate add the raspberries around the cake.