COOLE SWAN COCONUT CHRISTMAS CAKE

Ingredients

Cake

3 tbsp. Coole Swan

175g Unsalted Butter

175g Caster Sugar

3 Medium Eggs

175g Self Raising Flour

50g Desiccated Coconut

 

Coole Swan frosting

80ml Coole Swan

450g Full Fat Soft Cream Cheese

2 tbsp. Icing Sugar

100g Desiccated Coconut

 

Method.

Preheat your oven to 165C. Grease and line one 20cm round loose bottom tin. Set aside

In a mixing bowl, cream the butter and sugar until pale in colour.

Gradually add the eggs and mix until combined.

Fold in the flour and finally add the Coole Swan and coconut.

Place in prepared tin and gently even out the surface.

Bake for 50-60minutes or until a skewer inserted into the centre comes out clean.

Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

For the frosting, cream the icing sugar, coconut and cream cheese together until light and fluffy, add the Coole Swan and set aside.

To assemble, slice the sponge in half horizontally and sandwich and cover with the Coole Swan coconut frosting.

Enjoy!