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Frosted Coconut Cake

ingredients

makes a 20 cm (8 inch) cake
50 g (2 oz) shelled hazelnuts
225 g (8 oz) butter or block margarine
225 g (8 oz) caster sugar
5 eggs
2.5 ml (1/2 tsp) vanilla essence
125 g (4 oz) plain flour
125 g (4 oz) self-raising flour
40 g (1 1/2 oz) desiccated coconut
75 g (3 oz) icing sugar, sifted
shredded coconut

method

1. Grease and base-line a 20 cm (8 inch) base measurement spring-release cake tin.

2. Spread the hazelnuts out on a baking sheet and brown in the oven at 180°C (350°F) mark 4 for 15-20 minutes. Put into a soft tea-towel and rub off the skins. Finely chop.

3. Cream the fat and sugar until light and fluffy. Whisk 4 whole eggs and 1 yolk together and gradually beat into the creamed mixture with 2.5 ml (1/2 tsp) vanilla essence.

4. Fold in the flours, 25 g (1 oz) desiccated coconut, and half the nuts.

5. Turn into tin and bake at 180°C (350°F) mark 4 for 45 minutes.

6. Meanwhile, prepare a meringue topping. Whisk the egg white until stiff and gradually whisk in the icing sugar, keeping the mixture stiff. Fold in the remaining desiccated coconut and hazelnuts.

7. Spoon the meringue topping on to the partially baked cake and scatter with shredded coconut.

8. Return to the oven for 20 - 30 minutes or until a skewer comes out of cake clean. Cover lightly after 15 minutes.

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