Coconut cream birthday cake recipe
- 2 butter cakes, each baked in 20cm round tins
- 225g sour cream
- 1 1/2 cups caster sugar
- 500g shredded coconut
Allow the baked cakes to cool completely before icing. Once cool, carefully cut the top of each cake so they are both flat.
In a bowl, mix together the sour cream, sugar and 200g of the shredded cocount.
Place one cake layer on a serving plate and cover it with the sour cream icing. Place the second cake upside down on the iced cake so that the bottom of the second cake become the top of the cake.
Cover the entire cake in the rest of the sour cream icing and then generously sprinkle the remaining coconut across the top and side of the cake.
Store the cake in the fridge or a cool place and bring to room temperature for serving.
- Despite the fact that the icing is made of sour cream, this has a decidedly non-sour cream flavour!
- You could make this a chocolate cake and turn the whol thing into a lamington-flavoured cake.
- This recipe was created by Ella Walsh for Kidspot, New Zealand's best recipe finder.