Coconut coffee triple layer cake | Recipe

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…

Ingredients

Cake

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)

Coffee frosting

300g icing sugar
100g butter
1tsp Beanies Coconut Delight coffee, dissolved in a little boiling water

Coconut frosting

130g icing sugar
70g raw coconut oil
desiccated coconut for finishing

Method

Cake

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.

Coffee frosting

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.

Coconut frosting

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!
Enjoy!