Vanilla and Coconut Cake with Pomegranate Molasses Buttercream
Hello hello! I’ve been busy squirrelling away, working in the background on a new website! It’s still the same clean, white, minimal look with a few little extra nice to haves plus the now essential ‘responsive’ design, which I don’t think even existed in wordpress templates back in 2011 when I started. It has been such a huge amount of work that I’m not even half way through, so please bare with me if images are still looking a little strange. When I started the blog I really had no idea what I was doing, so I was just fumbling my way through, and it seemed to work. Until now. With a new website design, all images I’ve uploaded since the very beginning aren’t right, so (unfortunately for me) I have to re-export and re-upload all 140 posts. 140 x (roughly)10= 1400 images. Yeiks! Anyway, it’s a much needed spring clean, but please bear with me in the interim whilst I’m still working my way thorugh!
To celebrate with the new website, I have, of course, baked a cake! Over the past year, since the wedding, I’ve really reduced the amount of baking I’ve been doing. It started out because I was trimming down for the the big day, and then I just became time poor. So, this is me now getting back into the swing of things (plus it was also a good excuse to bake for a friend’s birthday!).
The whole idea around this cake was to use up a pomegranate I had in the fruit bowl. I deseeded it using this technique and had anticipated to use it either in between the layers or on top. I baked the cake, made the frosting, FORGOT to put the pomegranate seeds into the middle and by the time I got to the fun part of decorating, I reliased the seeds just weren’t going to work on top of the cake. It was completely the wrong colour palette. I ended up using the pomegranate seeds in a salad, so they didn’t go to waste, and they did inspire me to use pomegranate molasses as a flavour for the icing. Result? A success.
The molasses is such a great flavour to infuse the buttercream, and it’s actually surprisingly similar to a raspberry flavour. I can’t urge you enough to make some for your next cake. I added a touch of red food colouring just to make the colour a bit warmer and it came out a beautiful nude pink shade – love it. Topped with silver chachou balls and silver eadible glitter, the cake looked good enough to eat.
Vanilla & Coconut Cake with Pomegranate Molasses Icing
- 250g butter, softened
- 2 cup caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups self-raising flour
- 1 ¼ cup desiccated coconut
- 2/3 cup milk
- 500g sour cream
- 600g icing sugar, sifted
- 100g butter at room temperature
- 225g cream cheese, cold
- 2-3 tbsp pomegranate molasses
- 1-2 drops of red food colouring
- silver cachou balls and eadible glitter
1. Preheat oven to 160°C fan-forced and line and grease two 20cm round cake tins
2. Beat butter and sugar together in bowl with an elecric mixer until light and fluffy. Beat in eggs one at a time and add vanilla extract. Add half the coconut, sifted flour sour cream and milk and mix well. Add the remainig half of the ingredients and mix until incorporated and the mixture is smooth.
3. Divide the mixture evenly between the pans and bake for roughly 50 minutes or until you can start to smell the cake. Test with a skewer to ensure it’s cooked through then let stand for 15 minutes before transferring onto a cooling rack and remove any baking parchment.
4. To make the buttercream, add butter and sugar to an electric mixing bowl and mix until it comes together. Add cream cheese and beat until incorporated. Add pomegranate molasses and a few drops of food colouring until you get the right colour and whip until fluff. Don’t overbeat as the it turn runny. Once the cake is completely cool, add some icing to the top of one of the cakes and place the other on top. Add icing around the edges, decorate with the remaining icing in an icing bag and top with silver cachous balls and glitter. :)