coconut ice cake featured image

Coconut Ice Cake Recipe

Erik has a birthday coming up, it would be vulgar to reveal his age, but I’m thinking that I’ll need to arrange ‘50’ therapy for next year. He asked me to make him a coconut cake and so I delved back into my childhood memories and decided to include a layer of coconut ice; my Nanna made coconut ice so it has fond memories for me.

There is a bonus recipe tucked away at the bottom of this blog. My take on Bounty! For my loyal followers in the USofA that’s Mounds!

I have supplies of chocolate fudge cake in my freezer, I’d like to suggest that you do the same as when frozen this is easier to cut and work with. I use Nigella’s recipe and rather than bake it in two round tins I cook mine in a lined Swiss roll tin.

Starting with the coconut ice layer you needcoconut ice cake recipe ingredients

  • 125g Desiccated Coconut
  • 100g Icing Sugar
  • 100g Sweetened Condensed Milk

Step 1

2 mix coconut iceMix the Sugar and condensed milk in a bowl until smooth and combined, you can do this with a spoon – no need for a mixer. It will be quite stiff.

Next mix in the desiccated coconut until fully combined, this will make the mix even stiffer, don’t worry it is meant to be this way.

Step 2roll out coconut ice

Dollop the mix onto a sheet of baking parchment put another layer of paper on top of the mound and gently press this with the heel of your hand until it is roughly flat. Using a rolling pin roll the mix out to approximately 5mm thick. Put the baking parchment sandwich into the fridge to set for at least an hour.

Step 3

To assemble this cake you will need presentation rings, the kind of thing that posh chefs use to arrange things in stacks on your plate. These are quite inexpensive, now that they are popular. I am using ones about 3 inches in diameter. Stamp out rounds of fudge cake using the presentation rings – 1 disc for each portion of cake.

stamp out cakeSlice each of these rounds in half to make two thinner layers. I have stamped out a hole in the base, this will be filled with cream making my cake lighter as we are eating it as a desert – you can miss out that step.

Finally I stamped out a round of the coconut ice – again using the presentation ring.

Step 4

whip coconut creamWisk up 150ml of whipping cream and add drops of coconut flavouring (available from Lakeland) with a tablespoon of caster sugar (adjust this to your taste). Pile the cream into a piping bag fitted with a large star nozzle.

Step 5 Assemble

start to assemble cakeTake the base of your cake and on a serving plate push it to the bottom of the presentation ring. Pipe coconut cream into the hole in the base and pipe a layer on top of the sponge.

Push the disc of coconut ice down on top of this – it will push the cream out flat to make a neat layer. Next pipe another layer of cream on top of the stack, push the top layer of sponge onto this.

finish assembling cakeRemove the presentation ring by gently pressing on the stack whilst lifting the ring upwards. Finally finish with a swirl of cream.

These can be eaten immediately but if you are strong willed enough they will keep in the fridge for 36 hours. Stan (my Mother-in-Law came over for lunch and we had ours for pudding and they made a fitting end to a very nice meal.

Mum and Dad came over for coffee and I had saved one of these cakes for Dad (unfortunately Mum cant eat chocolate – tragic I know!). Whilst the kettle was on Dad, scoffed his cake almost before the kettle had boiled!

finished coconut ice cake

Bounty Squares

cut up squares of coconut iceWith the left over coconut ice I decided to make some chocolates. If you wanted to make these without producing the cake then just follow steps 1 and 2 above.

On a chopping board, using a ruler cut out 2.5cm squares of the coconut ice.

dip into chocolateTemper some dark chocolate (or milk if you prefer), spoon some of the molten chocolate onto you work surface and drop the squares onto this to coat one side only. Using 2 forks (you don’t need to go to the expense of getting dipping forks like I use), lay the square chocolate side won onto baking parchment of confectioners plastic.

finished bounty squaresOnce the chocolate has set arrange them in you box or presentation dish alternation them with uncoated squares of the ice. These will last for at least two weeks – if you have the strength of will required.

 

2 Comments

  • Arlene 30th May 2015 at 6:59 pm

    The cakes sound fantastic. I need to get organised and make up chocolate cake and freeze it. Hope Erik has a lovely birthday xxx

    Reply
  • Bruce 31st May 2015 at 4:35 pm

    Absolutely first class but 3″ is no good to any man.

    Reply

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