At long last the sun is here and what nicer cake to have in the sunshine than a Coconut cake infused with Malibu and Pineapple. It’s moist and delicious and smells so good that you just can resist having a slice. It’s a great looking cake and a real show stopper to impress your friends with.
You will need :
2 x 8″ sandwich cake tins greased and lined
8oz Self Raising Flour
8oz Caster Sugar
4oz Dessicated Coconut
For the syrup:
25ml Pineapple Juice
3.5oz Caster Sugar
For the Icing and Toppings:
500g Icing Sugar
1 small tin of Pineapple Chunks
1 small bag of Desiccated Coconut
Cream the butter and caster sugar together until creamy and then gradually add the beaten eggs. Stir in the flour and add the coconut
Divide the mixture between the two sandwich tins and place in the oven at 180 Degrees for about 30-35 minutes or until cooked
Leave to cool
To make the syrup put the water, Malibu, pineapple and caster sugar into a glass bowl and place over a pan of hot water and gradually heat until all the sugar has dissolved.
Once the cakes are cool – cut the cakes so that they are flat and place one of the cakes on a serving plate.
Poke some holes in the top of the cake with a fork and gradually spoon the syrup onto the top of the cake- waiting for the syrup to sink into the cake. Repeat this with the second cake.
To make the buttercream mix together the butter and icing sugar until creamy and then cover the bottom cake with a generous helping of buttercream.
Place a few pineapple chunks on the buttercream and then place the second cake on top and then cover the whole cake with buttercream.
Sprinkle coconut over the top of the cake and then pat more coconut around the sides of the cake until covered.
Top the cake with some pineapple chunks and some cherries and serve.