.......yesterday was my mum's birthday!!! Happy Birthday muz!
Every year I struggle to think of something awesome to give her....being awesome requires an awesome present and I'm just not that good at finding the right thing without having to ask her what she wants!
That was until this year! The Lion King is doing it's rounds again in Sydney and mum had mentioned a few times that she wanted to go. Of course tickets cost a small fortune so I said we might give it a miss.....secretly I was planning to surprise her with some tickets and take claim of the best present ever title.
She was totally surprised.
Of course I also wanted to make her a cake, so to keep rolling with the theme, I made a Lion King cake (idea courtesy of Pinterest).......
I couldn't quite decide what flavour to make, and I knew that it would just be a small cake (counting calories and all that crap), but in the end I decided to make a 6 inch coconut rough cake because mum loves coconut!
I used a recipe from the Confetti Cakes cookbook and just made a few alterations to the cake. Then I filled it with a whipped chocolate and toasted coconut ganache and smothered it in coconut swiss buttercream. The result......delicious! I then went on to make it all fancy and stuff with a bit of fondant, but leave all that junk off and you have a delicious coconut rough cake.....yay!
225gr plain flour
1 teaspoon baking powder
113gr unsalted butter
300gr castor sugar
2 teaspoon natural coconut extract
115gr egg white
- Preheat oven to 180C. Line base and sides of a 6 inch round tin. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and coconut flavour until very light and fluffy.
- Turn the mixer on low and gradually add the whites until full incorporated.
- Alternatively add the flour and baking powder with the milk, starting and ending with flour.
- Spread batter in to pan and bake for 60 minutes or until a skewer inserted in the centre comes away clean.
- Cool in tin for 20 minutes before turning out to cool completely.
- Once cool slice in to 3 even layers.
100gr 70% dark chocolate
50ml thick cream
100gr toasted shredded coconut
- Melt cream and chocolate in the microwave, stir until smooth.
- Add in toasted coconut and allow to come to room temperature.
- Place ganache in the bowl of a stand mixer and whip with the paddle attachment until paler in colour and light and fluffy.
Coconut Swiss Meringue Buttercream
285gr castor sugar
140gr egg white
285gr unsalted butter, softened
2 teaspoons natural coconut extract
- Place egg whites and sugar in the bowl of a stand mixer. Place bowl over a pan of simmering water and whisk until the sugar has dissolved and the mixture is quite hot. DO NOT COOK YOUR EGG! You should be able to stick your finger in without scalding it!
- Place the bowl on the mixer and with the whisk attachment, whisk until the bowl is at room temperature and the eggs are nice and fluffy, this should take around 10 minutes.
- Start adding the butter a little bit at a time until t is all whipped in. Add the coconut extract and whip until you have a nice light and fluffy buttercream.
- Place one disk if cake on a board or plate, spread with half the whipped ganache.
- Place another disk of cake on top and spread with remaining half of the ganache.
- Place the last disk of cake on top.
- Cover the whole cake with the coconut buttercream.
If you wish to cover in fondant, make sure the buttercream layer is thin and as smooth as possible. Allow to set in the fridge for an hour before covering in fondant.