Nigella Lawson’s Malibu Sponge Cake
There are many things I love in life, and cake and coconut are definitely two of them. When I came across this recipe in Nigella Lawson’s ‘How To Be a Domestic Goddess’ book I know I had to give it a try. The recipe below is fairly straight forward, with the main flavour and taste of the Malibu coming through from the icing, with coconut itself folded into the cake mix, so not to make it too soggy inside.
For the cake
225g unsalted butter, softened
225g caster sugar
1/2 teaspoon pure vanilla extract
200g self-raising flour
1/2 teaspoon baking powder
50g desiccated coconut, soaked in 150ml boiling water
For the coconut buttercream
25g dessicated coconut
75g soft unsalted butter
150g icing sugar, sieved
1 tablespoon Malibu
For the icing on top
2-4 tablespoons Malibu
125g instant royal icing (which may be labelled ‘royal icing sugar’)
- Preheat the oven to 180C / 160C fan and butter and line two 20cm sandwich tins. Put 50g of desiccated coconut into a small bowl or jug, and pour over 150ml of boiling water. Leave this to stand and let the coconut soak up the water.
- Mix everything together (adding the coconut last) in a food processor, until nice and light and fluffy.
- Pour the batter into the prepared tins, and cook for 20-25 minutes. Toast yourself some coconut in a dry frying pan whilst this is cooking then it will be ready and cooled for the butter cream filling later.
- To make the buttercream, cream together the butter and icing sugar. When you have a smooth paste, beat in the Malibu and then the cold toasted coconut.
- For the royal icing, I replaced the water you’d normally use to make icing, with Malibu. I really like Malibu okay. Then when you’re happy with the consistency, literally pour it on top of the cake to let it drip a little down the sides.
- I went a little over the top with the calorie side of things, so figured why not decorate it with some white chocolate on top and raspberries too!