I find people either love or hate coconut, I love it. I guess that's alright then ....
I tweaked this recipe a little, adding lime curd to the filling & drizzling the sponges with rum, well, you can't have coconut without rum, can you?
The recipe is from Peyton & Byrne & has been adapted from the coconut & raspberry fairy cakes, I just doubled the mixture & divided it into two 10" tins.
300g self-raising flour
60g desiccated coconut
120g natural yogurt
2 large eggs
115g caster sugar
175g unsalted butter
50 ml coconut milk
1/2 tsp vanilla extract
Preheat the oven to 170oC/gas 3
Grease & line two 10" tins
In a bowl cream the butter & sugar & sugar together until pale & fluffy. Add the eggs one at a time, mixing well after each addition. Sift the flour into the creamed mixture & mix until all the flour is well incorporated. Add the coconut & yogurt and mix just until incorporated. Divide the mixture between two tins & bake for about 35 - 40 minutes until the cakes are springy to touch.
Turn out out the cakes onto a cooling rack.
Combine the egg whites & caster sugar in a large heatproof bowl set over a pan of barely simmering water & whisk continuously by hand until the sugar has dissolved (about 8 - 10 minutes). Test by rubbing a small amount between your fingertips; it should feel completely smooth, with no sugar grains.
When the sugar has dissolved & the syrup is warm to the touch, remove the bowl from the pan.
Using an electric had-held whisk, whisk for about 10 minutes until fluffy peaks form & the mixture has cooled (check by touching the bottom of the bowl).
The meringue needs to be completely cool before adding the butter.
Start by adding small lumps of the softened butter a little at a time, whisking well after each addition & scraping down the bowl from time to time. The icing may appear to curdle & split as you add the butter, but keep going & it will come back together again.
Gradually add the shaken coconut milk & the vanilla extract until everything is well incorporated & the icing is smooth.