Gluten-free coconut nest Easter cake
- FOR THE CAKE
- 210g Asda Best for Baking Cakes Spread, plus extra for greasing
- 315g caster sugar
- 7 egg whites
- 1tsp vanilla extract
- 210ml coconut milk (not creamed coconut)
- 420g gluten-free self-raising flour
- 2tsp gluten-free baking powder
- FOR THE DECORATION
- 1 whole coconut
- 2 x 57g 2-piece Bounty bars (4 individual 28.5g bars) or 225g white marzipan
- 100g white ready-to-roll fondant icing
- Blue and black food colouring gel
- FOR THE FROSTING
- 175g Unsalted Lurpak Butter
- 275g icing sugar, sifted
- 100g Dr. Oetker Fine Cooks’ White Chocolate, melted
- 2tbsp coconut milk
For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x deep 20cm round, loose-bottomed cake tins. Line with baking paper.
Cream the 210g spread and the caster sugar until fluffy. Add the egg whites and vanilla extract then beat until the mixture is smooth. Whisk in 100ml of the coconut milk.
Sift over the flour and baking powder, add the remaining coconut milk and fold in gently with a metal spoon.
Spoon ⅓ of the cake mixture into one tin and the rest into the other. Bake the smaller cake for 25 mins and the larger for 35 mins or until a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins then completely on a wire rack. Remove the baking paper. Leave the oven switched on.
Prep the decoration. Use the hammer and nail to pierce a hole in each ‘eye’ of the coconut. Pour out the liquid and keep in the fridge for another recipe. Bake the coconut whole for 20 mins. Allow to cool.
Break the coconut shell, remove and discard. The flesh should come away easily. Use a veg peeler to cut thin strips from half of the flesh. Save the rest in the fridge for future use.
Bake the strips on a baking sheet for 5 mins to toast lightly. Allow to cool.
If using Bounty bars, blitz into a soft ball of paste in a processor. Divide into 12 pieces and roll each one into an egg shape. For marzipan, knead until soft and roll into 12 egg shapes.
Push a skewer into each of the eggs then leave to chill in the fridge for 15 mins.
Chop the fondant icing. Microwave in a non-metallic bowl with 1tsp water for 30-45 secs. Stir, then heat for 10-15 secs until melted. Add 1 or 2 drops of the blue food colouring gel then stir until you get an even, pale-blue shade and a smooth consistency.
Drizzle each egg with blue icing to coat. Push the ends of the skewers into the empty egg box so they stand upright. Allow the eggs to dry for 45 mins.
For the frosting, whisk 175g butter until light and fluffy. Whisk in the icing sugar until smooth. When the melted white chocolate is cooled, but before it turns solid, add it along with the 2tbsp coconut milk. Whisk again until light and fluffy.
Split the large cake in two horizontally and put one round on a serving plate. Spread with ¼ of the frosting. Top with the other half, then spread with ¼ of the frosting, and top with the smaller cake so you have 3 layers. Whisk 3 drops of blue colouring into the remaining frosting and smooth over the top and sides of the cake.
Mix ½tsp black food colour and 3 drops water in a cup. Dip the toothbrush in then flick the bristles with your thumb, to spatter the cake and eggs with speckles. Allow to dry, then arrange strips of coconut and a few eggs on top, like a nest, and the rest around the base, to decorate.