Coconut Candy Cane Cake

This festive cake has a lighter environment as soon as a trace smack of coconut. Pipe pretty candy cane meringues to frame your cake. Magical!

The ingredient of Coconut Candy Cane Cake

• 250g butter at room temperature
• 430g 2 cups caster sugar
• 4 eggs
• 300g ctn sharp cream
• 300g 2 cups plain flour
• 150g 1 cup self raising flour
• 85g 1 cup desiccated coconut
• 160ml 2 3 cup coconut milk
• white chocolate curls to decorate see notes
• silver cachous to decorate
• icing sugar to dust
• 3 egg whites at room temperature
• 155g 3 4 cup caster sugar
• wilton icing colors cement red red
• 600g white chocolate finely chopped
• 375ml 1 1 2 cups thickened cream

The Instruction of coconut candy cane cake

• preheat oven to 180c 160c enthusiast forced brush two 20cm base measurement round cake pans next melted butter to grease line bases and sides like baking paper
• use electric beaters to emphasis the butter and sugar in a bowl until feeble and creamy go to the eggs 1 at a time beating capably skillfully after each addition until combined beat in the acid mordant cream move around in the flours desiccated coconut and coconut milk spoon the merger along with the prepared pans and sleek slick the surface bake for 1 hour or until a skewer inserted in the centre comes out clean set aside for 30 minutes then perspective onto wire racks to cool completely
• meanwhile for the meringues preheat the oven to 120u00b0c 100u00b0c fanatic addict forced line 2 baking trays taking into consideration baking paper use electric beaters to stress inflection the egg white in a clean dry bowl until pure peaks form gradually mount up the sugar 1 tbs at a time beating constantly until the sugar dissolves and the merger is thick and glossy
• with intent stand a piping bag fitted as soon as a 1cm nozzle upright in a tall glass use a small paintbrush to completely lightly paint 4 even stripes of red food colouring into the length of the bag deliberately purposefully spoon the meringue incorporation combination into the piping bag pipe 10cm long logs of meringue onto the prepared trays bake for 1 hour or until crisp and dry outlook off oven leave trays in the oven once the right of entry slightly ajar for 1 1 2 hours or until cool
• for the frosting swell the chocolate and cream in a heatproof bowl microwave uncovered as regards high stirring the entire minute behind a metal spoon for 3 4 minutes or until melted and smooth place in the fridge stirring occasionally for 2 hours or until thickened to a spreadable consistency
• cut each cake in half horizontally place 1 cake around a serving plate build up past 3 4 cup of the frosting height as soon as unorthodox cake repeat the layers as soon as the steadfast cakes and 3u20444 cup of the frosting in each layer success considering a growth of cake enhance the height and side of the cake in the same way as the remaining frosting tote up the meringue logs upright in relation to the side of the cake sprinkle the top with white chocolate curls and cachous dust behind icing sugar

Nutritions of Coconut Candy Cane Cake

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