Coconut Candy Cane Cake

Every Christmas table needs a show stopping dessert that you can pull out of the fridge and stop people in their tracks and this cake is exactly one of those. It’s sparkly from the crushed candy canes and silver cachous, it’s Christmas on a plate with the red and white striped meringue pieces and it’s rich and decadent from the four-layer moist coconut laden cake (from coconut and coconut milk) and the white chocolate frosting. Then to really go crazy, top with some Raffaelo balls.

The cake could be made, cooled, sliced and stored wrapped in baking paper and cling wrap in the freezer for up to two weeks in advance. The meringues can also be made in advance and will stay crisp in a zip-lock bag for weeks. Then all you have to do on the day is frost it, pop on the meringue pieces and sprinkle over the toppings. This can be done in the morning, store it in the fridge until you serve lunch or dinner. Then take it out and allow to come to room temperature so the frosting softens up!

Make sure you pipe your meringue pieces on the thick-ish side. My first batch were too thin and got ditched and also make sure you use red food paste or gel, not drops for an intense red.

Adapted from Taste Magazine

Cake
250g butter, softened
430g (2 cups) caster sugar
4 eggs
300g sour cream
300g (2 cups) plain flour
150g (1 cup) self raising flour
85g (1 cup) dessicated coconut
160ml (2/3 cup) coconut milk

Meringues
3 egg whites, at room temperature
155g (3/4 cup) caster sugar
red food colour paste or gel

White Chocolate Frosting
600g white chocolate, chopped finely
375ml (1 1/2 cups) thickened cream
1 cup icing sugar

To Decorate
3 crushed candy canes
12 Raffaelo chocolates
coconut to sprinkle
silver cachous

Cake: Pre-heat oven to 180C/160C fan-forced/350F. Grease and line 2 x 20cm round cake tins with baking paper.

Beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the sour cream. Add the flours, coconut and coconut milk and stir until just combined. Spoon half into each cake tin and smooth the surface. Bake for 45-55 minutes or until skewer inserted into the centre comes out clean. Leave in tin for 5 minutes then turn out onto wire racks to cool completely. I like to refrigerate cakes that are going to be cut to firm them up as much as possible.

Meringues: Turn down the oven to 120C/100C fan-forced. Beat the egg whites until firm peaks appear then add the sugar, a tablespoon at a time beating well after each addition. Continue to beat until thick and glossy and the sugar is dissolved.

Put a 1cm piping nozzle into a piping bag and using a fine paintbrush, paint 4 stripes of the red food colour up the lengths of the bag.

Carefully spoon the meringue into the bag and pipe out 10cm lengths onto lined baking trays.

Bake for 1 hour. Turn off oven but leave the trays in the oven for 1 1/2 hours until cool with the door open. You can make these a day ahead and store in a plastic container or large freezer bag.

Frosting: Place the chocolate and cream together in a microwave safe bowl and cook for 1 minute at a time, stirring well after each minute with a large metal spoon until melted and smooth. Add the icing sugar and mix well. Refrigerate until cold and ready to spread. Make sure you stir on a regular basis or it might be too set when you go to use it.

Assembly: Using a large serrated knife, cut each cake in half horizontally. Lay one half of one cake onto the plate you’re going to serve it on and spread a thick layer of frosting on top (about 1/2 cup), repeat with the following layers and use the remaining frosting to do the top and sides of the cake. Don’t worry if it’s not perfectly covered on the sides as the meringue pieces will cover it. You may need to trim the bottoms of some of the meringue pieces so they are all the same size, then stick them to the sides of the cake.

Pop the chocolates on top of the cake, then scatter with a sprinkling of coconut, the crushed candy canes and the silver cachous.

Print

Yum

Coconut Candy Cane Cake Recipe

Ingredients

• Cake
• 250g butter, softened
• 430g (2 cups) caster sugar
• 4 eggs
• 300g sour cream
• 300g (2 cups) plain flour
• 150g (1 cup) self raising flour
• 85g (1 cup) dessicated coconut
• 160ml (2/3 cup) coconut milk
• Meringues
• 3 egg whites, at room temperature
• 155g (3/4 cup) caster sugar
• red food colour paste or gel
• White Chocolate Frosting
• 600g white chocolate, chopped finely
• 375ml (1 1/2 cups) thickened cream
• 1 cup icing sugar
• To Decorate
• 3 crushed candy canes
• 12 Raffaelo chocolates
• coconut to sprinkle
• silver cachous

Instructions

1. Cake: Pre-heat oven to 180C/160C fan-forced/350F. Grease and line 2 x 20cm round cake tins with baking paper.
2. Beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the sour cream. Add the flours, coconut and coconut milk and stir until just combined. Spoon half into each cake tin and smooth the surface. Bake for 45-55 minutes or until skewer inserted into the centre comes out clean. Leave in tin for 5 minutes then turn out onto wire racks to cool completely. I like to refrigerate cakes that are going to be cut to firm them up as much as possible.
3. Meringues: Turn down the oven to 120C/100C fan-forced. Beat the egg whites until firm peaks appear then add the sugar, a tablespoon at a time beating well after each addition. Continue to beat until thick and glossy and the sugar is dissolved.
4. Put a 1cm piping nozzle into a piping bag and using a fine paintbrush, paint 4 stripes of the red food colour up the lengths of the bag.
5. Carefully spoon the meringue into the bag and pipe out 10cm lengths onto lined baking trays.
6. Bake for 1 hour. Turn off oven but leave the trays in the oven for 1 1/2 hours until cool with the door open. You can make these a day ahead and store in a plastic container or large freezer bag.
7. Frosting: Place the chocolate and cream together in a microwave safe bowl and cook for 1 minute at a time, stirring well after each minute with a large metal spoon until melted and smooth. Add the icing sugar and mix well. Refrigerate until cold and ready to spread. Make sure you stir on a regular basis or it might be too set when you go to use it.
8. Assembly: Using a large serrated knife, cut each cake in half horizontally. Lay one half of one cake onto the plate you’re going to serve it on and spread a thick layer of frosting on top (about 1/2 cup), repeat with the following layers and use the remaining frosting to do the top and sides of the cake. Don’t worry if it’s not perfectly covered on the sides as the meringue pieces will cover it. You may need to trim the bottoms of some of the meringue pieces so they are all the same size, then stick them to the sides of the cake.
9. Pop the chocolates on top of the cake, then scatter with a sprinkling of coconut, the crushed candy canes and the silver cachous.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://mumslounge.com.au/lifestyle/food/coconut-candy-cane-cake-recipe/

Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.