Coconut Cream Loaf Cake
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Coconut Cream Loaf Cake
Prep Time30 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tbsp plain flour
130g Dunnes Stores Caster Sugar
3 Dunnes Stores Large Free Range Eggs
320g Dunnes Stores Strawberry Preserve, strained through a sieve
½ tsp vanilla extract
½ tsp of white vinegar
30g desiccated coconut
Directions
INGREDIENTS
- 130g Dunnes Stores Caster Sugar
- 3 Dunnes Stores Large Free Range Eggs
- 90g plain flour
For the filling and frosting:
- 320g Dunnes Stores Strawberry Preserve, strained through a sieve
- 3 large egg whites
- 170g caster sugar
- ½ tsp vanilla extract
- ½ tsp of white vinegar
- 30g desiccated coconut
METHOD
- Preheat the oven to 170°C fan/350°F/Gas Mark 4 and grease and line a 2 pound loaf tin with baking parchment.
- To make the sponge, beat together the eggs and sugar until they are pale and fluffy. Sift the flour into the bowl and fold gently into the egg mixture, until you are left with no lumps. Pour the mixture into the prepared tin and bake on the middle shelf for about 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool slightly in the tin and then turn it out onto a wire rack to cool completely.
- While the cake cools, make your filling by sieving the jam to take out any seeds and set aside.
- To make the frosting, place the egg whites, sugar, vanilla extract and ½ teaspoon of white vinegar in a large heatproof bowl sitting over a pan of gently simmering water. Using a hand-held electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl). Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
- When the cake is completely cool, use a bread knife to divide the cake into two even layers. Sandwich the layers with the strawberry jam, reserving a couple of tablespoons for the top and set aside on a cake stand.
- Fill a piping bag fitted with a 3mm nozzle with half the marshmallow frosting and then use a palette knife to spread the remaining mixture all over the cake. Pipe the other half of the frosting in two rows all around the outer edge of the top of the cake and then carefully spread a little jam into the centre of the cake.
- Sprinkle the outer edge of the jam disc with coconut and then gently press the remaining coconut up the side of the cake.
30 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Recipe
INGREDIENTS
- 130g Dunnes Stores Caster Sugar
- 3 Dunnes Stores Large Free Range Eggs
- 90g plain flour
For the filling and frosting:
- 320g Dunnes Stores Strawberry Preserve, strained through a sieve
- 3 large egg whites
- 170g caster sugar
- ½ tsp vanilla extract
- ½ tsp of white vinegar
- 30g desiccated coconut
METHOD
- Preheat the oven to 170°C fan/350°F/Gas Mark 4 and grease and line a 2 pound loaf tin with baking parchment.
- To make the sponge, beat together the eggs and sugar until they are pale and fluffy. Sift the flour into the bowl and fold gently into the egg mixture, until you are left with no lumps. Pour the mixture into the prepared tin and bake on the middle shelf for about 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool slightly in the tin and then turn it out onto a wire rack to cool completely.
- While the cake cools, make your filling by sieving the jam to take out any seeds and set aside.
- To make the frosting, place the egg whites, sugar, vanilla extract and ½ teaspoon of white vinegar in a large heatproof bowl sitting over a pan of gently simmering water. Using a hand-held electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl). Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
- When the cake is completely cool, use a bread knife to divide the cake into two even layers. Sandwich the layers with the strawberry jam, reserving a couple of tablespoons for the top and set aside on a cake stand.
- Fill a piping bag fitted with a 3mm nozzle with half the marshmallow frosting and then use a palette knife to spread the remaining mixture all over the cake. Pipe the other half of the frosting in two rows all around the outer edge of the top of the cake and then carefully spread a little jam into the centre of the cake.
- Sprinkle the outer edge of the jam disc with coconut and then gently press the remaining coconut up the side of the cake.