Coconut and Chocolate Stripy Cake

Name: Coconut and Chocolate Stripy Cake
Yield: Serves 12
Ingredients: 45 g creamed coconut, grated, or grated fresh coconut; 150 g icing sugar; 300 g cream cheese; 90 g creamed coconut, grated, or grated fresh coconut; 1 tsp vanilla extract; 300 g icing sugar, sifted; 6 eggs, lightly beaten; 350 g golden caster sugar; 2 tsp vanilla extract; 225 g unsalted butter, softened; 2 tsp baking powder; 150 g 70% cocoa solids chocolate; 350 g self-raising flour; 2 tbsp cocoa powder; 350 g unsalted butter, really soft, diced, plus more for the tins

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Coconut and chocolate is a winning combination and here two cakes are cut into strips and reassembled to make striped cakes. One to be decorated, the other for the freezer. Make any two-toned flavour or colour. This is best made on the day.

Ingredients

For the Cake

350 g unsalted butter, really soft, diced, plus more for the tins
2 tbsp cocoa powder

Cake
Vegetarian
Baking
Birthday

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Make an 8cm high collar of baking parchment for each tin too. Mix the cocoa powder with