Coconut cake with 7-minute icing
- Preparation Time60 mins
- Cooking Time40 mins
For the coconut preparation
For the cake
For the icing
1) Preheat the oven to 190 degrees C.
2) Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week.
3) Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places.
4) Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
5) Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 5 to 7cm pieces. With the grater disk attached to a food processor, grate the coconut.
For the cake:
1) Preheat the oven to 180 degrees C. Lightly oil 2 (23cm) cake pans. Line the bottom of each pan with baking paper. Oil the baking paper and then flour the pan. Set aside.
2) Place the flour, bicarbonate of soda and salt into a large mixing bowl and whisk to combine.
3) Combine the coconut milk and coconut cream in small bowl and set aside.
4) Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut essence.
5) With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
6) In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan.
7) Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 95 degrees C.
8) Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers.
9) Place the 85ml of coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the icing.
For the icing:
1) Bring 1 litre of water to a boil in a 4 litre saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
2) Remove from the heat and beat in the coconut and vanilla essences for 1 minute. Allow the icing to sit for 5 minutes before using.
3) Place approximately 185ml of the frosting on the first layer of cake, sprinkle with 100g coconut and top with the next layer. Repeat until you reach the top layer.
4) Ice the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
Bettina’s Asparagus with Caramelised Shallots & Tarragon Mayonnaise by Laphroaig
Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce by Laphroaig
Skirt steak with ancho-onion steak sauce
Smoked trout salad with Meyer lemon dressing
Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustine
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Worst Cooks In America
A batch of hopeless cooks are put through a rigorous culinary boot camp with the chance of winning an enticing cash prize at the end. Can these kitchen disasters be transformed into kitchen masters?
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Man Fire Food
Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Tom Kerridge Barbecues
Chef Tom Kerridge has a passion for outdoor cooking. He showcases his favourite classic recipes and stunning new inventions, all inspired by the delights of summer. Plus, he shares his top tips on how to put a twist on traditional BBQs.
Yum And Yummer
Eddie Jackson tracks down the yummiest dishes and cuisines around the world. From luxurious dinner and dessert to an epic midnight snack, Eddie shares the ins and outs of what makes these meals spectacular.
Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich.
Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.
Luke visits his top three traditional pho restaurants in Saigon. He goes behind the scenes at his cooking school and cooks a simple pho noodle recipe.
Luke travels by boat to a stylish restaurant in Saigon. Chef Adrian Scott demonstrates how to make a delicious salad with fried chicken wontons.
Bakin' With Bacon
12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.
From peanut butter and jelly sandwiches and chicken nuggets to a turkey wrap, the bakers must turn common lunchbox foods into lookalike dessert masterpieces.
Out Of This World
Duff and Valerie bring the galaxy into the kitchen by asking the five kid bakers to make imaginative intergalactic desserts that include freeze-dried ingredients!
Sand Castle Sweets
To earn a place in the finale, the remaining four kid bakers are challenged to create a cereal treat sand castle filled with two different baked goods.
Cake And Ice Cream 2.0
Duff and Valerie challenge the nine remaining kid bakers to work with the classic combination of cake and ice cream to create unique desserts.
Doughnuts Go Nuts
Valerie and Duff ask the eight kid bakers to work in teams to create two different types of doughnuts that come together in one unified design.
Pizza For Dessert
Duff and Valerie have a special delivery for the 11 kid bakers. They challenge them to use their creativity and turn pizza into a dessert.
Duff and Valerie have citrus-based challenge for the 10 kid bakers. They are tasked with creating lemon bar desserts that highlight its zingy flavour.
Duff Goldman and Valerie Bertinelli challenge the eight kid bakers to use their imaginations to create a unicorn cake that illustrates a specific emotion.
Judges Duff Goldman and Valerie Bertinelli surprise the 12 kid bakers for their first challenge. They must make layered, tiered, stacked and decorated cookie cakes!
Cover Story Cakes
There’s a special event happening for the finale where the contestants must create a 10th birthday cake for a major magazine. Who will take home the $25,000 prize?
Nadiya serves up indulgent dishes for treat days. On the menu are a ham and cheese crown, creamy spinach and paneer kati rolls, and sticky syrup sponge balls.
Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.
Wind Down Weekends
Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.
People To Stay
Nadiya shares her dishes for having people over to stay. They include mocha swirls, piccalilli macaroni cheese, and grapefruit chicken stew with couscous.