Dessert

5-spice coconut cake with coconut and lime icing

Name: 5-spice coconut cake with coconut and lime icing
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Ingredients: 400ml can coconut cream, unshaken; 500g cream cheese, at room temperature; 1/2 cup (45g) desiccated coconut, plus shaved coconut to decorate; Finely grated zest of 2 limes; 1 cup (120g) pure icing sugar, sifted; Dried pineapple rings, to decorate; 300g unsalted butter, melted, cooled; 2 cups (440g) caster sugar; 4 eggs; 3/4 cup (60g) desiccated coconut; 400ml can coconut milk; 3 1/2 cups (500g) plain flour; 3 1/2 tsp baking powder; 1 1/2 tsp Chinese five-spice powder

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Impress your friends and family with delicious dessert by surprising them with this spicy coconut cake.

400ml can coconut cream, unshaken
500g cream cheese, at room temperature
1/2 cup (45g) desiccated coconut, plus shaved coconut to decorate
Finely grated zest of 2 limes
1 cup (120g) pure icing sugar, sifted
Dried pineapple rings, to decorate

Coconut Cake

300g unsalted butter, melted, cooled
2 cups (440g) caster sugar
4 eggs
3/4 cup (60g) desiccated coconut
400ml can coconut milk
3 1/2 cups (500g) plain flour
3 1/2 tsp baking powder
1 1/2 tsp Chinese five-spice powder

Method

1.

Preheat oven to 180°C. Grease and line two 18cm round cake pans with baking paper.
2.

For the cake, combine butter, sugar and eggs in a bowl. Add remaining ingredients and stir to combine. Divide the batter between pans and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely. Trim the tops of cooled cakes to level.
3.

To make icing, clean bowl and set aside. Open coconut cream can, being careful not to shake. Spoon cream at the top of the can into the bowl, discarding remaining liquid. Add cream cheese and beat until smooth. Add desiccated coconut, lime zest and icing sugar, and beat to combine.
4.

Place one cake on a plate, and spread with 1/2 cup icing. Top with remaining cake, then using a knife, spread remaining icing over the top and sides of cake. Decorate with pineapple and shaved coconut to serve.