Coconut Cake

3 eggs room temperature

90 grams sugar

90 grams flour

2 grams baking powder

20 grams butter (melted over hot water)

1 tablespoon Monin Coconut Syrup 

1. Heat Oven to 180 C & prepare the baking pans with by lightly buttering them and dusting with flour.
2. Combine flour & baking powder and set aside. Melt butter in a small bowl over hot water.
3. Combine the eggs & sugar. Mix together until yellow and fluffy. 

4. Sift the flour/baking powder into the egg mixture and mix with a spatula. Add a little to the melted butter and mix – add back to the bowl.
5. Pour the mixture into the baking pans and bake at 180 degrees for about 20 – 25 minutes. Rotate pans while baking if necessary.
6. To check if done, insert a skewer into the center of the cake, it should come out clean.

7. Remove from oven and set pan on wire rack for a few minutes and then remove from the pan to cool thoroughly.

Butter Cream Topping

130 grams cream cheese (softened)

25 grams butter (room temperature)

80 grams powdered sugar

1 tablespoon Monin Coconut Syrup

50 grams shredded coconut for decoration

  1. Mix the butter and cream cheese with a hand mixer until soft. Gradually add in the powdered sugar and lastly add the coconut juice.

Prepare the cake:

1. Remove the extra crumbs on the cake around the outside.

2. Place one cake on a plate (cut the top so that it is flat & even).

3. Spread the butter cream icing neatly on the top & sprinkle some coconut and then add the 2nd layer on top. Spread the butter cream on the top and sides of the cake neatly. A palette  knife is helpful to spread the icing. Lastly, sprinkle with the shredded coconut so that it stays on the cake. Remove any extra that has fallen off.

4. Decorate as you like.