Monday, January 4, 2016

Recipe: Coconut Butter Cake with Creme Chantilly and Strawberries

For Hubby's birthday this year, he requested for a simple butter cake. When we were at the supermarket buying groceries, he saw some desiccated coconut and asked that I add it to the cake. This was an experiment of sorts, so I was happy that it turned out really well!


Coconut butter cake with Crème Chantilly and Strawberries


I used my trusted butter cake recipe, replacing 50g of plain flour with desiccated coconut. Baby D was my helper of the day, and he did all the measuring, mixing, breaking the eggs, and Baby C helped out later on with the cake decorating. We topped the cake with creme chantilly as well as fresh mini strawberries and blueberries. The cake was moist, buttery and extra fragrant, thanks to the dessicated coconut - we would definitely be making this again in future! The desiccated coconut also gives the cake a lovely nutty texture. The sweet, fluffy Chantilly cream and tart strawberries went well with each other too.


You can also watch the video here on my Youtube channel
video


Happy Birthday Hubby!


The birthday boy is happy too

Gorgeous, lovely cake!




Coconut butter cake with Crème Chantilly and strawberries
Recipe by Baby Sumo, adapted from here
Preparation time: 20 minutes
Cooking time: 70-80 minutes
Serves 8-10


Ingredients
250g good quality unsalted butter, softened
180g caster sugar
150g plain flour
2 tsp baking powder
1 tsp salt
50g dessicated coconut
4 eggs, at room temperature
1 tsp vanilla extract or vanilla bean paste
4 tbsp milk, at room temperature

For the Creme Chantilly
150g whipping cream
1/2 tbsp icing sugar
1 tsp vanilla extract

To garnish
100g fresh mini strawberries
1/2 pack blueberries


1. Preheat oven to 170°C (no fan). Grease and line the base of a 20cm cake tin.

2. Sift the plain flour, baking powder and salt into a bowl. Add the desiccated coconut and then mix well using a spatula.

3. Using an electric mixer, cream the butter and sugar until pale, light and creamy, about 5-6 minutes. Then, add the eggs one at a time, and beat well, repeat until all eggs are used. Mixture should be light and fluffy. Add the vanilla essence, and mix.

4. Fold in sifted flour in 3 batches, until well combined. Add the milk and mix well. Your batter should be of a dropping consistency at this point.

5. Pour batter into prepared tin and place in the preheated oven. Bake for 60-65 minutes, until a skewer inserted in the centre comes out clean.

6. Allow cake to cool for 10 minutes, then remove from tin and allow to cool completely on a wire rack before frosting.

7. To make the Crème Chantilly, place the whipping cream, icing sugar and vanilla extract in a large bowl and beat until stiff using an electric mixer with a whisk attachment. Put in fridge until required.

8. Once cake has cooled, spread Crème Chantilly on top, then arrange strawberries and blueberries on top.

Note: Your child can help with all the steps, you can assist the younger children with putting the cake into the hot oven.






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1 comment:

  1. Happy birthday to your husband! That cake sure looks delicious. Good job to your kids helping you out with it!

    ReplyDelete

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