200g caster sugar 80ml water 5ml Malibu half tsp cream of tartar 3 egg whites
Cream together the butter and sugar. Add the eggs one at a time scraping the mix down from the side between each addition. Add the baking power to the flour and spoon into your mix until fully incorporated. Mix in the desicated coconut and add the Malibu folding gently. Divide mix between 2 cake tins and smooth. Bake in a preheated oven at 170 degrees for 25 minutes. While the cake is cooling make up the frosting. Add the sugar, cream of tartar and water together in a pan and heat until clear and bubbling. Pour into a mixer once cooled slightly and add the egg whites while mixing on high for approx 10 minutes. While waiting for the frosting to cool fully you can toast the coconut until lightly browned. (watch it doesnt catch the bottom of the pan – it literally takes 2 minutes to brown) Place one of your cakes on the cakestand, top down to create a flat platform for the frosting. Add the first layer of frosting and level out. Add the second cake… Cover the complete outside of the cake – top and sides. Sprinkle the finished cake with toasted coconut. Slice and serve 🙂 Enjoy xxx
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