This recipe was provided and performed by Siba Mtongana at the 2018 Cake Bake & Sweets Show!
Preparation time: 15 minutes
Baking time: 40 minutes
Chilling time: 2 hours
Tip: Cake best made in advance and decorated on the day of the event. Can keep for up to a week in the fridge.
- 300 g coconut oil
- 220 g honey
- 2003 muscovado sugar
- 120 g cocoa powder
- 8 eggs
- 400 ml coconut cream (1 can)
- 125 ml soy milk
- 500 g almond flour
- 150 g potato flour, sifted
- 15 ml baking powder
- 5 ml baking soda
- 5 ml salt
- Cream cheese
- Icing sugar
- Lemon juice
- Lemon zest
- 500 g lightly toasted coconut flakes
- 250 g fresh raspberries
- 50 g pistachio nuts roughly chopped
- A bunch of 12 multi coloured miniature roses
- Bundles of different colour candy floss
- Preheat the oven to 180 C and lightly grease 3 x 20 cm aluminium baking tins with coconut oil and line each with baking paper. In a stand mixer, place the coconut oil, honey, sugar and cocoa powder together and gently stir to mix. Whisk until it creates a thick chocolatey mixture.
- Add the eggs 2 a time and whisk after each addition until the sugar is almost dissolved. Add the coconut cream and soy milk and whisk again. The sugar should be dissolved at this point.
- In a large bowl, place the almond flour, potato flour, baking powder, baking soda and salt together and using a whisk, beat until all lumps are gone and the dry ingredients are well combined.
- Add the dry ingredients into the wet mixture and beat until well combined. Pour into the 3 prepared baking tins in equal quantities and place in the centre of the oven (preferably).
- Bake for 40-45 minutes until risen and a skewer comes out clean when inserted in the centre. Remove from the oven loosen the sides. Invert on a cooling rack gently and remove the baking paper on each cake. Allow to cool completely (this takes about 1 hour).
- Meanwhile make the cream the icing and butter with the icing sugar. Add the lemon zest and juice. Make sure its smooth without any lumps. Divide the icing into four and pour each into four piping bags.
- Place the first cake on cake turn table using the first piping bag with icing to ice it in circular movements. Place the second cake and press gently then ice it with second batch. Place the third cake an press again. Ice with the third portion of the icing.
- Insert three wooden sticks in the centre to secure the cake an place in a freezer for 1 hour to chill (this prevents the cake from crumbling when semi icing the whole cake).
- Now using the last bag of icing, semi cover the cake and using a metal scraper and the turn cake stand to smooth the sides and the top.
- To decorate: scatter the toasted coconut, raspberries and pistachio nuts around the top of the cake to create a crown like shape. Place a few multi coloured miniature roses in between stems prepared with green wire and covered with florist tape or foil. Top with multi-coloured or pink candyfloss in the centre. Dust with gold dust as a finishing touch.