Ingredients250 grams butter, room temperature 2 cups sugar 5 large egg whites 1 cup coconut milk 2 cups flour1 cup desiccated coconut2 x 15cm tins, lined
White chocolate ganache
100 grams white chocolate, chopped
2 tablespoons cream
To assemble8cm diameter circle cutter1 kilogram fondant cardboard starsgold wirewhite M&Ms (available from
http://www.crazycandies.co.nz)gold chocolate balls (available from http://www.crazycandies.co.nz)
Star decorationsgold cardboardgold cake wire (available from cake decoration stores)
Preheat the oven to 180°C.
Cream butter and sugar until light and fluffy.
In a bowl, mix together the egg whites and coconut milk.
In another bowl mix together the flour and coconut. Gently fold the dry and wet ingredients into the creamed butter and sugar alternately, starting and ending with the dry ingredients.
Divide the mixture between the tins and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
Using egg whites rather than whole eggs gives this cake a whiter colour. For a yellower cake you can substitute the 5 egg whites for 4 whole eggs. Add the eggs one at a time to the creamed butter and sugar, and fold the coconut milk into it alternately with the dry ingredients.
White chocolate ganache
Heat cream to a simmer, stir in white chocolate until smooth. Leave to cool then beat until fluffy.
Divide ganache into two thirds and one third. (You’ll use two thirds to fill the cake and the remaining third to cover the sides and top of the cake.)
Trim the top of each cake and cut each one in half horizontally so you have four layers of cake.
Place one layer on a cake board and spread a ring of ganache onto it (leaving the middle section without any ganache).
Take two of the remaining layers of cake and use the circle cutter to cut out the middle of each layer.
Place one of these layers on top of the first ganached layer, spread a layer of ganache and then repeat with the next cut out layer of cake. (Your cake will now have a hole in the centre.)
Fill the hole with the lollies and add either pink or blue ones if you want the cake to reveal the baby’s gender.
Spread this third layer with ganache and top with the last layer of cake.
Use the remaining reserved ganache to lightly cover the sides and top of the cake.
Roll out the fondant and cover the cake. Trim and use the remaining fondant to cut small stars to place in two rows around the bottom of the cake. Then cut a large and small star and place on top of the cake in the centre.
Leave the fondant to harden (approx a day) then use an edible ink pen to write the verse around the cake. (‘twinkle twinkle little star how I wonder what you are…’)
Cut out stars in three different sizes from the gold cardboard. Sellotape a 15cm piece of gold wire to the back.
Insert the wires into the cake, using our image as a guide.
You might also like
Such a pretty biscuit to take to a shared morning tea. They also make a lovely gift.
Rain cloud cookies
Come rain or shine you'll love our rain cloud cookies - perfect for a baby shower!
A yummy recipe that makes a great snack or dessert, a delicious alternative to the standard rocky road.