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Coconut Cake with Rosewater and Jam

Coconut Cake with Rosewater and Jam

Coconut Cake with Rosewater and Jam

Rosewater lends a floral flavor to this multi-faceteed coconut cake.
By Jessics Dady
Coconut Cake with Rosewater and Jam
Have you ever made a rose water cake before? No?! Well neither have I until now! Rose water is a great way of adding a floral flavour to your cake. The coconut gives it a good texture along with a light buttercream and sweet jam mix – this cake went down a treat with the whole family!

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Coconut Cake with Rosewater and Jam


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  • Author: Jessica Dady
  • Total Time: 50 mins

Description

Rosewater lends a floral flavor to this multi-faceteed coconut cake.


Ingredients

Scale
  • 7oz self-raising flour
  • 1oz dessicated coconut
  • 8oz caster sugar, 8oz butter
  • 3 large eggs
  • 3tsp rose water
  • 1tsp baking powder

For the buttercream:

  • 8oz icing sugar
  • 4oz butter
  • 23tsp rose water

For the jam topping

  • 3tbsp strawberry jam
  • handful of glacé cherries
  • dessicated coconut to decorate

Instructions

  1. Preheat oven 180C/350F/Gas mark 4 and grease your I Heart Cake mould with butter.
  2. In a large mixing bowl whisk all the ingredients together until combined.
  3. Pour the mixture into the cake mould and bake for 20-30 mins until golden and springy to touch.
  4. Leave to cool and then pop out of the mould onto a wire wrack to cool fully.
  5. In a large mixing bowl whisk the icing sugar, butter and rose water together to make the buttercream.
  6. Mix the jam and cherries together to make the sweet jam topping.
  7. Spoon the buttercream onto the cake and smooth around the edges with a spatula. Spoon on the jam mixer into the centre of the cake. Dust with coconut and serve!
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
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