Izy Hossack’s Boozy Mocha Coconut Layer Cake

Izy Hossack's Boozy Mocha Coconut Layer Cake

Boozy and packed with coffee liqueur, this mocha coconut layer cake is exactly what the doctor ordered

For the cake:
• 110g unsalted butter
• 220g granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 4 tablespoons desiccated or shredded coconut, plus a little extra for decoration
• 290g plain flour
• 310ml milk
• 1 quantity Chocolate ganache, cooled

For the coffee syrup: 
• 3 1/2 tablespoons granulated sugar
• 1 tablespoon instant coffee granules
• 4 tablespoons coffee liqueur or 4 tablespoons water

1 Preheat the oven to 180°C. Line, grease and flour three 20 cm cake pans as shown.
In a large bowl, cream together the butter and sugar until pale and fluffy. Stir in the eggs, one at a time, then mix in the vanilla extract, salt, baking powder and coconut.
2 Mix in half the flour, then half the milk, then the remaining flour and then the milk.
Divide the mixture between the prepared tins and bake for 30–35 minutes until a toothpick inserted into the middle comes out clean.
3 Cool the cakes in their tins for 10 minutes, then turn out onto a wire rack. Remove the parchment paper and turn the cakes right side up again. Leave to cool completely then level any domed cakes with a serrated knife.
4 Make the coffee syrup by heating the sugar and instant coffee with 125 ml boiling water in a small saucepan for 5 minutes, stirring until the sugar has dissolved. Remove from the heat and stir in the coffee liqueur (or additional water).
5 To assemble: place 1 cooled cake (cut side down, if levelled) on a large platter. Use a pastry brush or teaspoon to soak the entire top of the cake with the syrup. Place about 2 heaped tablespoons of ganache on top and use a blunt knife to spread it over the surface of the cake, stopping just shy of the edge.
6 Top with the second cake layer (cut side down) and press down slightly. As before, cover with coffee syrup and ganache then top with the third cake (cut side down).
7 Spoon the remaining ganache on top of the cake, smoothing it out cake’s surface. Bring it right to the edge and halfway down the side of the top layer.
8 Sprinkle with some coconut. The cake will keep in an airtight container for up to a week.

Recipe and photography courtesy of Izy Hossack, extracted from Top With Cinnamon. © Hardie Grant

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

2 thoughts

  1. Hi! The cake looks absolutely amazing, love the combination of flavors and ingredients, can’t wait to give ti a try!

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