Coconut seems to be one of the 'in' things as you see coconut oil, creamed coconut etc. My late husband hated coconut, so not wanting to eat a whole cake on my own, I rarely made one.
This is a recipe given to me by my neighbour, so I promised to make it. I suppose it's called a Caribbean cake because of the coconut and pineapple jam in it?
Preheat oven 180C/gas4 Grease 2x20cm sandwich tins and base line.
Cake: In a large bowl put 175g butter, 175g caster sugar and 3 eggs. In another bowl, sift together 175g sr flour, 11/2 tspn baking powder and 1/2 tspn freshly grated nutmeg.
Beat the butter, eggs and sugar then fold in the flour mixture plus 55g desiccated coconut and 2 tbpsn creamed coconut. Mix well.
Divide the batter between the tins then bake for 25 mins till golden. Cool in tins for 5 mins then turn onto a wire rack.
Filling: Sift 280g icing sugar into a large bowl. Add 115g butter and 3 tbspn creamed coconut and beat together till smooth.
Spread 3 tbspn pineapple jam [I found some in a local Caribbean shop] over one of the cakes and spread half of the butter cream on top. put the other cake on top and spread the rest of the buttercream over it. Toast some desiccated coconut [ carefully or it will burn!] and sprinkle over the top.
The cake had a nice soft crumb and the coconut flavour was strong, but not too strong. I'm not sure if I liked the pineapple jam, but that may be because I'm not a great fan of pineapples!
The topping was a good creamy contrast to the soft cake, and I liked the toasted coconut which gave a bit of a crunch. A nice addition to my 'cakes with tea' recipe list.