You may remember a few weeks ago that I reviewed a steam combi oven from Panasonic. I cooked so many things in it – including (but not limited to) chips, fish, chicken, bacon, beans; but the thing I was most excited to try in it, was baking a cake! Obviously, you could also make this in a normal oven. I was so impressed that I could actually bake a cake in the combi oven though!
One of my favourite cakes is coffee cake. I love coffee. I love cake. Put them together – I’m in heaven! I also had some coconut flavour Beanies coffee to review so I thought I would do a twist on the classic coffee cake. I do love coconut in a cake too. In fact, I just love any cake. Instead of two layers, I decided to go for a triple layer cake. The middle layer of frosting uses coconut oil, so it is kind of healthy…
- 300g soft butter
- 300g caster sugar
- 300g self raising flour
- 5 eggs, beaten
- 2 tbsp Beanies Coconut Delight coffee, dissolved in a little boiling water (use less if you prefer a more subtle flavour)
- 300g icing sugar
- 100g butter
- 1tsp Beanies Coconut Delight coffee, dissolved in a little boiling water
- 130g icing sugar
- 70g raw coconut oil
- desiccated coconut for finishing
- Preheat oven to 180c (350f/gas 4).
- In a large bowl, cream together the butter & sugar.
- Add the flour, then beat in the eggs a little at a time.
- (Or if using a stand mixer, you could use the all in one method).
- Add the dissolved coffee to the cake batter and mix well.
- Divide the mixture between 3 greased and lined 8 inch cake tins; alternatively add it all in one and cut it when cooked and cooled.
- Bake for 20-25 minutes, or until a cocktail stick inserted comes out clean. (A little longer if all in one tin).
- Leave to cool in the tin/s for 5 minutes, then carefully remove onto a cooling rack to cool completely.
- If baked in one tin, divide into 3 pieces carefully using a sharp knife, or a cake divider.
- In a clean bowl, beat the butter until smooth & creamy.
- Add half the icing sugar and beat well.
- Add the remaining icing sugar and beat until a smooth consistency.
- Add the dissolved coffee, and beat until well combined.
- In another clean bowl, mix the icing sugar with the coconut oil until a smooth consistency.
- To assemble the cake, spread half the coffee frosting on the bottom layer of cake.
- Carefully add the second layer of cake, then spread the coconut frosting on this.
- Finally, add the third layer of cake and spread the remaining coffee frosting on top.
- If desired, sprinkle some desiccated coconut on top, though it would be lovely just as it is!
*This post forms part of my ambassador role for the Panasonic Kitchen.