كعكة الباشون فروت وجوز الهند

British 45 Mins Prep · 80 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Butter 4 x 20cm cake tins and line the tins with baking paper. Bring six eggs to room temperature.
2. To make the cake, combine the six eggs, sugar and vanilla in the bowl of a stand mixer. Beat on high until the mixture nearly triples in volume, approx. 7-10 minutes.
3. With the mixer on, slowly stream in the oil until well mixed.
4. In a medium-sized bowl, whisk the flour and salt together.
5. Gently fold the flour mixture into the egg mixture until well mixed. (You may need to transfer the egg mixture to a large mixing bowl to do this, and it’s always best to use a big, wide bowl when folding ingredients together to lower your chances of deflating the batter too much.)
6. Divide the batter between the tins and tap them lightly on the counter to remove any large bubbles.
7. Bake the cakes until golden and a toothpick inserted into the centre comes out clean, 20-25 minutes. Let the cakes cool in their tins, on a rack, until cool to the touch, then turn them out onto the rack, and remove the parchment. Let cool completely.
8. To make the syrup, combine the coconut milk and sugar in a small saucepan over a medium heat. Cook until the sugar dissolves then stir in the desiccated coconut. Let the mixture cool completely before using.
9. To make the buttercream, separate five egg yolks from the whites.
10. Combine the egg whites and sugar in a glass or stainless-steel bowl set over a pan of simmering water. Whisk the mixture constantly until the sugar dissolves and is hot to the touch.
11. Remove from the heat and whip on a high speed until light and fluffy and the meringue has cooled to room temperature. Scoop into a piping bag fitted with a large straight nozzle.
12. Turn the mixer down to a medium and add the butter, 1 tbsp at a time, until all the butter is incorporated. If the buttercream curdles at any point, turn the mixer up to high and whip until it emulsifies. Add the extracts and a pinch of salt.
13. To make the passion fruit curd, place the 5 egg yolks, cornstarch, sugar, passion fruit pulp and lemon juice in a medium-sized saucepan over a medium heat. Cook, stirring, for 2 minutes, or until the sugar has dissolved.
14. Gradually add the butter, stirring continuously, until melted. Reduce the heat to low and cook for a further 6-8 minutes, or until the curd has thickened. Allow to cool.
15. To assemble the cake, place one layer of cake on a serving plate or cake stand. Brush with the syrup and spread 1⁄3 of the syrup-moistened coconut over the top.
16. Pipe a ring of buttercream along the edge of the cake and spread a layer of passion fruit curd in the centre. Repeat this process with the rest of the cake layers.
17. Spread the remaining buttercream over the cake, smooth the top.
18. Place the 200g of desiccated coconut in a pan over medium heat and toast until golden brown. Allow to cool completely. Press the toasted desiccated coconut into the sides.
19. Slice and serve with BRW Society Mango Madness or Coconut Chai tea.

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