Sweet and moist, this Coconut Cake with Malibu Meringue Frosting is a feminine cake with a tropical touch.
This Valentine’s season cheeky saccharine special is by Philadelphia-based designer James Olstein. Playful content with a grainy patina is characteristic of James’ work, who confesses he likes ‘to make nice clean illustrations then ruin them with dirty textures’.
Malibu may be shrouded in social stigma, but this is no reason to shy away from it. The luscious coconut-ness of this cake is taken to the power of 2 with the addition of this loved and loathed sickly sweet liqueur.
Coconut Cake with Malibu Meringue Frosting
- 125g butter, softened
- ½ teaspoon coconut essence
- 1 cup caster sugar
- 2 eggs
- ½ cup (40g) desiccated coconut
- 1½ cups self-raising flour
- 250g extra-light sour cream
- 1/3 cup (80ml) milk
- shaved coconut
Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, whisk together the milk and sour cream.
Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream mixture, then add remaining coconut, flour and sour cream and stir until smooth.
Spread the mixture into the pan; bake for about 40-50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.
Once cool, spread with meringue and sprinkle with shaved coconut.
Malibu Meringue Frosting
- 185 gm caster sugar
- 3 eggwhites
- Pinch cream of tartar
- 2 tsp Malibu
Combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes).
Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes).
Whisk eggwhites and cream of tartar in an electric mixer until soft peaks form.
Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking eggwhites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.