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Beer and Coconut Cake with cream cheese icing
5 from 6 votes

Beer and Coconut Cake with cream cheese icing

Get the mixer out to whip this one up. This recipe uses Aust cup measurements

Servings: 10
Course: Cake
Cuisine: International

Ingredients

  • 300 gm caster sugar 1 1/2 cups
  • 230 gm butter unsalted
  • 4 whole egg separated
  • 1/2 cup coconut desiccated fine
  • 300 gm flour 2
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 150 ml beer just over 1/2 cup
  • 1 whole lime zest only, or lemon
Frosting
  • 350 gm butter softened
  • 250 gm cream cheese softened
  • 360 gm icing sugar sifted, 3 cups
  • 60 ml lime juice or lemon juice
  • 60 ml beer
  • 1/2 cup coconut toasted, threads
  • 25 gm pumpkin seeds toasted, pepita seeds

Instructions

    Cup of Yum
  1. Oven pre set 170C / 325 F. Line and grease a 23 cm square tin 23 cm x 23 cmx 7 cm deep (9 x 9 x 3)
  2. Combine the dry ingredients stirring in a bowl
  3. Beat the butter till light and fluffy and white ( about 3 minutes) then add the sugar and beat for another 4 minutes.
  4. Add the egg yolks one at a time then add the dry ingredients and beer alternatively. Mix till just combined.
  5. In a clean bowl beat the egg white till they form soft peaks and hold together. Fold these through the batter and pour into the tin.
  6. Bake for 50- 60 minutes, testing with a skewer or knife in the middle before removing. Cool

Notes

  • !Why add salt? !I use unsalted butter so that I can later balance the sweetness in the icing when it is almost finished. Salt does this and creates a lovely moorish flavour.