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Coconut Fairy Cake Stack with Edible Flowers for You!


  • Author: Sophie
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful and whimsical coconut fairy cake stack adorned with edible flowers, perfect for any celebration.


Ingredients

Scale
  • 200g self-raising flour
  • 200g unsalted butter, softened
  • 200g granulated sugar
  • 4 large eggs
  • 100g desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 200ml coconut milk
  • Edible flowers for decoration

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and coconut milk.
  5. In a separate bowl, combine the flour, baking powder, and desiccated coconut.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Divide the batter evenly between greased cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool completely before stacking.
  10. Decorate with edible flowers before serving.

Notes

  • Ensure the cakes are completely cool before stacking to prevent collapsing.
  • Use a variety of edible flowers for a colorful presentation.
  • This cake can be made a day in advance and stored in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Coconut Fairy Cake, Edible Flowers, Cake Stack, Dessert Recipe