Okay, I’ll admit it – a actually baked these cakes yesterday, right after the Ginger and Lemon one, but I had to wait till today to get to the shops for the marscapone cheese for the frosting. Another Delia cake which is available on her website, so there’s no need for me to post it. see also : Delia’s Ginger Cake recipe
Dealing with the fresh coconut was actually fairly straightforward – although I think the guys in the garage through the back from me might have had a bit of a surprise by me hurtling coconuts onto the ground, along with a blood curdling howl, to shatter the shells (they might also have been tempted to phone the men in the white coats when I did a Monty Python impression of the horses from the Holy Grail with the empty shells). I peeled the brown skin from the flesh and grated it in the food processor. And, apart from that, it was another straightforward recipe.
Split the batter between 2 x 8 inch sandwich tins and bake for 30 to 35 mins, but, yet again my oven did it in 25!!!!
Leave them to go cold – I left mine overnight. The fruit is completely optional, but I must say that they were very easy to slice in half Once you’ve got your 4 thin slices, just whip up the ‘frosting’ ingredients and sandwich and cover the cake. Do put it on the serving plate first as I can’t imagine how you would move it once the icing is on.
How does it look? See for yourself. see also : Moist chocolate cake slice recipe
Now all you have to do is bring the tea.