Coconut and Cherry Showstopper Cake

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Author: OcadoLife

Prep time: 45 mins

Cook time: 25 mins

Serves: 18

This glitzy and glamorous Coconut and Cherry Showstopper Cake combines soft and tender coconut cake with a layer of juicy cherries and sparkling decorations. It was created with wow factor in mind by cake maker and author Lily Jones of Lily Vanilli Bakery. Feel free to use edible glitter instead of silver leaf on the shimmering cocktail cherries, if you prefer. Looking for more cake recipes? Look no further.

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Ingredients Method

Ingredients

570g unsalted butter, softened, plus extra for the tins
500g caster sugar
3 large eggs, plus 150g egg whites
240g plain flour
2½ tsp baking powder
1 tsp salt
200ml full-fat coconut milk
35g desiccated coconut
1 (15g) tube food colouring (approx.) in the colour of your choice (optional; we used bright pink)
45g frozen sweet cherries, defrosted and drained
13 maraschino cocktail cherries (approx.)
1 (10g) pot silver leaf flake

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6 and grease 2 round cake tins (15cm x 8cm) with butter.

Step 2

Use a stand mixer or electric whisk to beat 170g butter and 300g sugar together for about 3 mins, until light and fluffy. Add the 3 eggs and mix on slow, until just combined into the batter.

Step 3

In a separate bowl, mix together the flour, baking powder and salt, then add to the batter and stir to incorporate. Stir in the coconut milk and desiccated coconut.

Step 4

Divide the batter evenly between the tins and bake for 25 mins, then check on them (they may need a little longer). They’re ready when a skewer inserted into the centre comes out clean. Allow the cakes to cool fully in the tins.

Step 5

Meanwhile, make swiss meringue buttercream for the icing. (Do this just before you plan to use it, for a smooth finish.) In a heatproof bowl, whisk together the egg whites and remaining 200g sugar, then place the bowl over a pan of simmering water to dissolve the sugar, giving it a gentle stir occasionally – don’t let the water touch the bowl or let the mixture get too hot, as you don’t want the egg to overcook. The mixture is ready when it’s no longer grainy to the touch – this should take about 5 mins. (To check, rub some of it between two fingers – if you can feel even one little grain, it’s not ready.) Remove from the heat and use a stand mixer or electric whisk to beat on high until you have stiff peaks. Add the remaining 400g softened butter and beat again on high, until the mixture comes together evenly. It might look split but stay calm and keep beating. Turn the mixer to low and whisk slowly until you have a smooth mixture. Colour a third of the buttercream, if you like.

Step 6

When the cakes are cool, turn out of the tins and place one on a serving plate. Use a spoon or palette knife to spread over a generous layer of the buttercream. Top with the defrosted cherries, then the second cake.

Step 7

Smooth more buttercream over the top and sides, then use the reserved third to pipe on swirls – be creative with different designs and icing nozzles. Top with maraschino cherries rolled in silver leaf. The cake will keep for 6 days in an airtight container in the fridge. Best served at room temperature.