Pre-heat the oven to 180 deg C (350 deg F) – grease a medium loaf pan and line the bottom with baking paper
Cream the Butter and Brown Sugar – add the Vanilla and the Eggs (one at a time), beating after each addition
Mix together the Flour, Salt and Coconut – stir into the Butter mixture – then, beat on low until just mixed (do not over mix) – spoon into the prepared pan and bake 35 – 40 minutes or until a tester comes out clean – remove from oven, turn out on a cooling rack and let cool completely
FROSTING:
Using a small saucepan, heat the Boiling Water and Caster Sugar – stir until the Sugar has dissolved – now let it boil, without stirring, until the syrup reaches the hard ball stage (hard ball stage is when you drop a little of the syrup in cold water and it turns hard immediately) – remove from the heat
Beat the Egg White until stiff – add the hot Syrup slowly, whilst beating continuously – the Frosting will now start to turn very sticky, almost like Marshmallow Fluff – continue to beat until the mixture holds shape and has cooled down
Pour the Frosting over the cooled Cake
Decorate with Roses and dust with Icing Sugar (see note below)
Notes
Use any decorations to suit the occasion
Nutrition Facts
Divine Coconut Cake
Amount per Serving
Calories
477.2
% Daily Value*
Fat
24.3
g
37
%
Saturated Fat
18.1
g
113
%
Polyunsaturated Fat
4.5
g
Carbohydrates
61.7
g
21
%
Fiber
2.9
g
12
%
Sugar
40.5
g
45
%
Protein
5.5
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.