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