Ingredients
| 2 | cups | cake flour |
| 1 | tablespoon | baking powder |
| 1 | cup | butter, softened |
| ¾ | cup | castor sugar |
| 3 | eggs | |
| ½ | cup | coconut milk |
Filling
| 2 | cups | coconut meat sliced |
| ¾ | cup | castor sugar |
| ½ | cup | coconut juice or water |
| 2 | teaspoons | cornflour |
| 2 | drops | egg yellow colour |
Butter Icing
| 1 | cup | shortening |
| ¼ | cup | butter |
| ¼ | cup | evaporated milk |
| 1 | cup | icing sugar, sifted |
| ¾ | teaspoon | salt |
| 1 | teaspoon | vanilla essence |
Sift cake flour and salt together. Using the metal blade, process butter, sugar, eggs, milk and vanilla essence until well blended. Add cake flour and pulse a few times. Turn batter into a 9″ layer cake pan. Spread evenly and microwave at High (600-700 Watts) for 8 minutes. Remove cake, cool and slice into 3 layers. Fill with coconut filling and frost with butter icing.
Filling Combine coconut flesh, sugar and ½ cup coconut juice in a 2-quart container, covered, cook, at High (600-700 Watts) for 5 minutes. Reduce power to Medium Low (240 Watts) and cook for 10 minutes. Blend cornflour with ¼ cup coconut juice and add to coconut flesh together with food colour. Stir well and cook uncovered, at High for 2 minutes.
Butter Icing Warm evaporated milk, icing sugar and salt in 1 cup measure, microwave covered at High for ½ minute. Beat shortening and butter in a medium size mixing bowl until light. Stir in milk gradually. Beat until well mixed and fluffy.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life