Boozy mocha coconut layer cake

Boozy mocha coconut layer cake

By
From
Top With Cinnamon
Serves
8-12
Photographer
Izy Hossack

This is pretty much a huge lamington – minus the jam, plus some coffee and coffee liqueur. So … it’s not really a lamington in the end but those are some good changes right!? Even people who insist that they don’t like coconut (a.k.a. my dad) will devour this cake.

Ingredients

Quantity Ingredient
110g unsalted butter
220g granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
4 tablespoons desiccated or shredded coconut, plus a little extra for decoration
290g plain flour
310ml milk
1 quantity Chocolate ganache, cooled

Coffee syrup

Quantity Ingredient
3 1/2 tablespoons granulated sugar
1 tablespoon instant coffee granules
4 tablespoons coffee liqueur
or 4 tablespoons water

Method

  1. Preheat the oven to 180°C. Line, grease and flour three 20 cm cake pans as shown.
  2. In a large bowl, cream together the butter and sugar until pale and fluffy. Stir in the eggs, one at a time, then mix in the vanilla extract, salt, baking powder and coconut. Mix in half the flour, then half the milk, then the remaining flour and then the milk.
  3. Divide the mixture between the prepared tins and bake for 30–35 minutes until a toothpick inserted into the middle comes out clean. Cool the cakes in their tins for 10 minutes, then turn out onto a wire rack. Remove the parchment paper and turn the cakes right side up again. Leave to cool completely then level any domed cakes with a serrated knife.
  4. Make the coffee syrup by heating the sugar and instant coffee with 125 ml boiling water in a small saucepan for 5 minutes, stirring until the sugar has dissolved. Remove from the heat and stir in the coffee liqueur (or additional water).
  5. To assemble: place 1 cooled cake (cut side down, if levelled) on a large platter. Use a pastry brush or teaspoon to soak the entire top of the cake with the syrup. Place about 2 heaped tablespoons of ganache on top and use a blunt knife to spread it over the surface of the cake, stopping just shy of the edge. Top with the second cake layer (cut side down) and press down slightly. As before, cover with coffee syrup and ganache then top with the third cake (cut side down). Spoon the remaining ganache on top of the cake, smoothing it out cake’s surface. Bring it right to the edge and halfway down the side of the top layer. Sprinkle with some coconut. The cake will keep in an airtight container for up to a week.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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