The_Australian_Women_Weekly_Food_Issue_24_2017

3 Bake cakes for 25 minutes or

until a skewer inserted into the centre

of one cake comes out clean. Stand

cakes in pan for 10 minutes before

turning, top−side up, onto a wire

rack to cool.

4 Meanwhile, make the coconut

ice frosting.

5 Spread half the cakes with pink

frosting and the remaining cakes

with white frosting.

COCONUT ICE FROSTING

Stir sifted icing sugar, coconut, egg

whitesand the water in a medium

bowl until well combined. Divide

frosting in half; tint one half with

pink colouring.

STRAWBERRY &

CREAM COOKIES

PREP + COOK TIME 1 HOUR 30 MINUTES
(+FREEZING, STANDING & COOLING) MAKES 40

1 vanilla bean
250g butter, chopped, softened
1 cup (220g) caster sugar
1egg
2½ cups (375g) plain flour
2 teaspoons strawberry essence
pink food colouring
125g white chocolate, chopped
coarsely

1 Split the vanilla bean in half
lengthways; scrape out the seeds.
Discard pod or save for another use.
2 Beat butter, sugar and vanilla
seeds in a medium bowl with an
electric mixer until light and fluffy.
Beat in egg. Stir in 2⅓ cups of the
sifted flour.
3 Knead dough on a floured surface
until smooth. Divide dough in half.
Return half the dough to the bowl;
stir in essence and remaining sifted
flour. Tint pink with colouring.
4 Divide each piece of dough in half.
On a floured surface, shape each
portion of dough into 30cm logs
(you will have two vanilla and two
strawberry logs). Twist one vanilla
and one strawberry log together to
create a marbled effect; smooth into a
neat log again. Repeat with remaining
logs (you will have two marbled logs).
Wrap logs in baking paper; freeze for
2 hours or until firm.
5 Remove logs from freezer; set aside
for 15 minutes to soften slightly.
6 Meanwhile, preheat oven to
180°C/160°C fan. Line two oven
trays with baking paper.
7 Cut logs into 1cm slices; place
about 3cm apart on trays.
8 Bake cookies for 13 minutes or
until a cookie can be pushed gently
without breaking. Stand cookies on

trays for 5 minutes before transferring

to a wire rack over another oven tray.

Cool completely.

9 Stir chocolate in a small heatproof

bowl over a small saucepan of

simmering water until melted. Spoon

chocolate into a plastic resealable

bag; snip off one corner and pipe

chocolate into spiral or zigzag

patterns on biscuits. Stand at room

temperature until chocolate is set.

MOIST COCONUT CAKES

WITH COCONUT ICE

FROSTING

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ STANDING & COOLING) MAKES 8

125g butter, softened

½ teaspoon coconut extract

1 cup (220g) caster sugar

2 eggs, at room temperature

1½ cups (225g) self−raising flour

½ cup (40g) desiccated coconut

250g extra−light sour cream

⅓ cup (80ml) milk

COCONUT ICE FROSTING

2 cups (320g) icing sugar

1⅓ cups (110g) desiccated coconut

2 egg whites, beaten lightly

1 tablespoon water

pink food colouring

1 Preheat oven to 180°C/160°C fan.

Grease an 8−hole (½−cup/125ml)

petite loaf pan; line each base with

baking paper.

2 Beat butter, coconut extract and

sugar in a medium bowl with an

electric mixer until light and fluffy.

Beat in eggs, one at a time. Stir in

sifted flour, coconut, sour cream and

milk, in two batches, until smooth.

Spread mixture into pan holes.

COOK’S

NOTES

MOIST COCONUT CAKES WITH

COCONUT ICE FROSTING

Store cakes in an airtight

container for up to 3 days, or

freeze, wrapped individually,

for up to 3 months.

You can make this recipe in

a deep 22cm round cake pan.

Grease, then line the base of

the pan with baking paper.

Follow the recipe as directed,

then bake for 50 minutes.

Baking From The Heart

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