Malibu Tropical Coconut Cake
This Malibu Tropical Coconut Cake has got to be my favourite. I just love coconut and the flavour comes out beautifully in this very tropical cake.
I cooked this for the first time when I had my parent-in-laws over for dinner.
This was our dessert with a scoop of low-fat ice cream. It turned out to be so delicious we all wanted more.
It’s hard to describe this one, it really is one you need to make and try for yourself.
So quick and easy to make in under an hour.
This is written for Thermomix (TM) users however it can easily be translated to use with a food processor or egg beaters and bowl.
Ingredients:
50 grams desiccated coconut
150 grams boiling water
225 grams butter
225 grams caster sugar (can reduce the quantity)
1 teaspoon vanilla essence
3 eggs
200 grams self raising flour
½ teaspoon baking powder
Icing:
25 grams butter
180 grams cream cheese
375 grams icing sugar
25 grams desiccated coconut
4 tablespoons Malibu Coconut Rum
Preparation:
Preheat oven to 180 degrees.
Soak the coconut in the boiling water and leave for about 5 minutes, until the coconut soaks up the water.
Put all remaining cake ingredients, including the soaked coconut, into the TM and mix, Speed 5 until you have a soft batter.
Wet baking paper and shake off excess water. Line loaf tin with baking paper.
Pour batter into loaf tin and cook in the oven for approximately 25 – 35 minutes.
Test to make sure baked all the way through.
Malibu Cream Cheese Frosting:
Beat the butter in the TM until soft and creamy.
Add the cream cheese and beat until smooth.
Add the icing sugar, coconut and Malibu. Mix until combined.
Once the cake has cooled ice with this frosting.
Options: Replace the Malibu Coconut Rum with Bailey’s Irish Cream or another alcohol.
Enjoy.
Source: Banchor
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Further reading:
Recipe Favourite – Going Banana with Chocolate Pudding
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