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Cuisine Magazine Recipes

Iced coconut towers

Posted on : 17-08-2016

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Ingredients

300g butter, at room temperature
270g (1 1/4 cups) caster sugar
2 tsp vanilla extract
5 eggs
360g white chocolate, melted
350g (2 1/3 cups) self-raising flour, sifted
115g (3⁄4 cup) plain flour, sifted
170g (2 cups) desiccated coconut, plus extra to sprinkle
650g (2 1/2 cups) Farmers Union Greek Style Yogurt
Pink food colouring
453g ctn bought vanilla frosting
2 1/2 tbs raspberry or strawberry jam
Marshmallow
155g (3/4 cup) caster sugar
60ml (1/4 cup) water
2 tsp gelatine powder
1 tbs boiling water
2 egg whites

Method

Step 1

Preheat oven to 160C/140C fan forced. Grease and line four 19 x 29cm (base measurement) slab pans with baking paper. Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Step 2

Transfer the mixture to a large bowl. Use a large metal spoon to fold in the chocolate. Fold in the flours and coconut alternately with the yoghurt until just combined and smooth. Divide among 4 bowls.

Step 3

Tint each bowl a different shade of pink. Spread each batch into a prepared pan. Bake for 25 minutes or until just firm to touch. Set aside to cool completely.

Step 4

Use a round 7.5cm cutter to cut 8 discs from each cake. Sandwich frosting between different coloured discs to make 8 towers.

Step 5

For the marshmallow, stir sugar and water in a saucepan over low heat for 3 minutes or until dissolved. Increase heat to medium high and bring to the boil. Reduce heat to medium and simmer for 4 minutes. Dissolve gelatine in boiling water. Add to the sugar syrup and stir until completely dissolved. Set aside to cool slightly.

Step 6

Use electric beaters to beat egg whites in a bowl until firm peaks form. Gradually beat in the sugar syrup mixture in a thin, steady stream. Continue to beat for 10-15 minutes or until the mixture has cooled and is thick and glossy. Tint with pink food colouring. Pipe mixture in a circle on the top of each cake. Sprinkle with extra coconut. Spoon the jam into the centre.

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