This Easter egg hunt coconut cake will seriously impress your guests

We could have it all year long… This cake is probably one of the tastiest you will ever have.

Ingredients

For the cake

• 225g butter, at room temperature
• 400g sugar
• 4 eggs
• 350g self-raising flour
• 230ml coconut milk
• 1 tsp vanilla extract

For the filling

• 150g sugar
• 200ml sour cream
• 50g desiccated coconut

For the frosting and decoration

• 300g sugar
• 2 egg whites
• ¼ tsp cream of tartar
• 1 pinch salt
• 80ml water
• 1 tsp vanilla extract
• 150g desiccated coconut
• Green food colouring and mini Easter eggs            

Method

1. Preheat oven to 180°C/350°F/Gas 5. Grease and line 3 (9-inch) cake pans.

2. Cream butter until fluffy. Add sugar and continue to cream well for a few minutes. Add one egg at a time, beating well after each egg. Add flour, coconut milk, vanilla extract and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes, let cool for 10 minutes then remove from tin. Let cool completely.

3. Meanwhile, prepare the filling. Stir together sugar, sour cream and coconut in a bowl until well blended.

4. Start building the cake. Spread some filling on one cake, add another cake on top and spread more filling. Top with the last cake.

5. Make the frosting. Put sugar, egg whites, cream of tartar, salt, vanilla and water in a bowl over a double boiler and beat with an electric mixer for about 8 minutes, until the mixture turns into a thick white glossy frosting. Let cool slightly, then frost the cake all over with the meringue frosting.

6. Dilute the green colouring in a tablespoon of water. Put the green water in a sandwich bag and add the desiccated coconut. Shake well. When the coconut is uniformly green, sprinkle on top of the frosting and decorate with mini Easter eggs.