19/06/2023

Coconut Daiquiri Cake

When a classic cocktail meets celebration cake!

Makes:

1 x 25cm cake

Prep Time: 1 hour (plus refrigeration time)

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

BUTTER CAKE LAYERS
250g butter, softened
1 cup caster sugar
4 large eggs
1 teaspoon vanilla essence
1 1/2 cups self raising flour
1/3 cup coconut milk or milk
1/2 cup shredded coconut
COCONUT RUM CUSTARD
4 large egg yolks
1/4 cup caster sugar
1/4 cup cornflour
1 cup coconut cream
1/2 cup white rum
1/4 cup coconut milk or milk
1 lime
MERINGUE
4 large egg whites
125g caster sugar

Method

CAKE Line 6 oven trays with baking paper, and stencil a 23cm circle onto each.
Cream butter and sugar together until light and creamy. Gradually beat in eggs and vanilla essence. The mixture may appear curdled at this stage. Fold in flour and milk to make a smooth batter.
Spread 1/6 of mixture evenly onto each circle on the oven trays. Sprinkle with half the coconut.
Bake 3 trays at a time using the fan forced oven setting at 190°C for 10 minutes until golden brown. Allow to cool slightly before releasing from baking paper.
CUSTARD Whisk yolks, sugar and cornflour together in a saucepan until blended, and stir in coconut cream, rum, milk and grated lime rind. Cook over medium heat, stirring until custard thickens. Add lime juice to taste. Allow to cool slightly.
TO ASSEMBLE On a baking paper-lined oven tray, sandwich the cake layers together with Coconut Rum Custard, spreading some around the sides of the cake too. Refrigerate for at least an hour, or up to 24 hours.
Preheat oven to 200°C.
To make the Meringue, beat the egg whites until stiff peaks form and gradually beat in the sugar until glossy. Spread cake all over with meringue and sprinkle with remaining coconut. Bake at 200°C for 5-10 minutes until the meringue has browned lightly.
Transfer to a serving plate.

Tips

* If your oven doesn’t have a fan forced setting, bake 2 trays at a time at 200°C and swap them in the oven during cooking so they cook evenly.
STYLING Garnish with strips of lime rind and lime slices that have been simmered in sugar syrup and allowed to dry.
DRINKS Daiquiri or Moscato

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