Coconut Cake and 7-Minute Frosting

5 from 1 vote

Prep Time 20

Cook Time 1

Course Dessert

Servings people

Preheat your oven to 350°F (165C for Fan Oven). Grease and flour your cake tin.
Prepare your soured milk by adding 1 tablespoon of distilled vinegar into a 1 cup measure and filling the remainder with whole milk. Stir and let sit for 10 minutes while continuing to prepare batter.
In a large bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time, beating well after each.
In a separate bowl, mix together dry ingredients - flour, baking powder, bicarb and salt.
Add your dry ingredients and soured milk in alternating additions to the sugar mixture. Be sure to scrape down the sides of your bowl along the way.
Add vanilla and beat until you have a smooth batter.
Pour into the prepared tin and bake for about 1 hour - until a skewer inserted in the middle comes out clean. Leave to cool in the tin for a few minutes before flipping out onto a wire rack to cool completely.

Place the reserved egg whites in the bowl of an electric mixer fitted with a whisk attachment.
In a small saucepan, heat the sugar, liquid glucose and water over a medium high heat until the sugar has dissolved. Keep heating, but turn on your mixer and begin to whisk the egg whites to soft peaks while you bring your sugar syrup to 118C (about 244°F).
Once your syrup has reached temperature and your egg whites are ready, slowly pour the syrup into the side of the mixer. Continue whisking on high until the bowl has cooled to room temperature and the mixture is thick and glossy. Add vanilla and continue whisking. The consistency should be a bit marshmallow-y.
Spread this over the cake and sprinkle coconut all over (if you have been soaking this in milk, be sure to squeeze out excess milk as you add this to the cake).