Coconut Candy Cane Cake

This festive cake has a lighter character subsequently a relish of coconut. Pipe Beautiful lovely candy cane meringues to frame your cake. Magical!

The ingredient of Coconut Candy Cane Cake

• 250g butter at room temperature
• 430g 2 cups caster sugar
• 4 eggs
• 300g ctn sour cream
• 300g 2 cups plain flour
• 150g 1 cup self raising flour
• 85g 1 cup desiccated coconut
• 160ml 2 3 cup coconut milk
• white chocolate curls to decorate see notes
• silver cachous to decorate
• icing sugar to dust
• 3 egg whites at room temperature
• 155g 3 4 cup caster sugar
• wilton icing colors bonding agent red red
• 600g white chocolate finely chopped
• 375ml 1 1 2 cups thickened cream

The Instruction of coconut candy cane cake

• preheat oven to 180c 160c enthusiast forced brush two 20cm base measurement round cake pans as soon as melted butter to grease line bases and sides subsequently baking paper
• use electric beaters to emphasis the butter and sugar in a bowl until pale and creamy accumulate the eggs 1 at a time beating with ease after each addition until combined prominence in the acid mordant cream disturb in the flours desiccated coconut and coconut milk spoon the incorporation combination among the prepared pans and smooth the surface bake for 1 hour or until a skewer inserted in the centre comes out clean set aside for 30 minutes after that turn onto wire racks to cool completely
• meanwhile for the meringues preheat the oven to 120u00b0c 100u00b0c fan forced line 2 baking trays once baking paper use electric beaters to prominence the egg white in a clean dry bowl until answer peaks form gradually go to the sugar 1 tbs at a time beating continually until the sugar dissolves and the fusion is thick and glossy
• deliberately purposefully stand a piping bag fitted in imitation of a 1cm nozzle upright in a tall glass use a small paintbrush to completely lightly paint 4 even stripes of red food colouring into the length of the bag carefully spoon the meringue join up into the piping bag pipe 10cm long logs of meringue onto the prepared trays bake for 1 hour or until crisp and dry incline off oven leave trays in the oven once the entru00d0u00b9e slightly ajar for 1 1 2 hours or until cool
• for the frosting intensify the chocolate and cream in a heatproof bowl microwave uncovered around high stirring each and every one every one of minute subsequently a metal spoon for 3 4 minutes or until melted and smooth place in the fridge stirring occasionally for 2 hours or until thickened to a spreadable consistency
• cut each cake in half horizontally place 1 cake roughly speaking a serving plate money up front past 3 4 cup of the frosting culmination with choice cake repeat the layers next the enduring surviving cakes and 3u20444 cup of the frosting in each layer completion with a lump bump of cake evolve the pinnacle and side of the cake in imitation of the long lasting frosting add together the meringue logs upright in relation to the side of the cake sprinkle the summit zenith behind white chocolate curls and cachous dust subsequent to icing sugar

Nutritions of Coconut Candy Cane Cake

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