Rich Date And Coconut Cake Recipes

Steps:

• TO PREPARE THE CAKE:
• Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
• With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy. Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into prepared pans.
• Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
• When layers have cooled, brush generously with coconut milk (if using fresh coconut).*Can use canned coconut milk.
• TO PREPARE THE LEMON CURD:
• In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat, melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture, lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened. (If any bits of egg cook through, remove them or pass mixture through a sieve.) Remove from heat and cool completely.
• TO PREPARE THE FROSTING:
• In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water; beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for 1 minute.
• TO ASSEMBLE THE CAKE:
• Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd. Top with next layer and frost top of layer and sides of cake. Press coconut into the frosting.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.