Happy new year cake lovers! What better way to destroy your good intentions than by baking this delightful and delicious celebration cake! I did this nutty little number to take to a NYE party thrown by my gorgeous couple friends, Jona and Eilis (who can be seen taking a mahoosive bite out of the cake a little further down this page). The party was great fun, too much fun considering I didn’t get out of bed again until midday on 2nd January… Opps!! Now I’m sitting on the sofa with only one day left before I have to go back to work and normal life resumes. I am totally sulking. Big time. I love my job, don’t get me wrong but I really love lying in bed till silly o’clock, planning my days around what I’m going to eat next. 16 days ago I sat thinking, wowza, I have 17 days off!! 17 days! 17! Days! Whole days! 17! I had so many plans to do amazing things, finish off making cushion covers for the BF’s flat, make my first dress, write loads of inspiring posts for this blog, go on lots of long walks to burn off the Xmas calories. Did I do any of this? No. I felt like it would never pass and I would be on an eternal holiday, I constantly put everything off because I had SO much time to get it all done! Surprisingly, it passed… Turns out that having fun makes time go really quickly. Bring on Christmas 2015 when the boy might finally get his cushion covers…
This cake made a great centre piece for the party. I’m loving cashew nuts at the moment, they make a great alternative to peanuts. They taste sweet and creamy so lend themselves fabulously to butter cream. I used coconut milk in the sponge, this makes quite a dense and rich sponge. I scattered inbetween the layers with chopped cashews and desiccated coconut which added texture and extra nuttiness. I have decorated the top of this cake with Marks and Spencer’s coconut and chilli cashew nuts although you can use whatever you wish. The caramel boosted the richness of this cake to a whole new level! I have given directions below on how to make one layer, in my cake I made 3. Why waste time making New Years resolutions to eat less sugar/ calories/fun when cakes like this exist?! Just give in and bake, life is too short to resist.
Coconut, caramel and cashew nut cake
- 200g unsalted butter
- 200g light brown sugar
- 4 large eggs
- pinch of salt
- 200g self raising flour
- 7 tablespoons full fat coconut milk
- 1 tin caramel
- 100g cashew nuts
- 100g desiccated coconut
Cashew nut butter cream
- 4 heaped tablespoons cashew nut butter
- 200g unsalted butter
- 2-3 tablespoons milk
- 500g icing sugar
- Grease and line a 20cm cake tin. Turn your oven on to 170 degrees.
- Cream together your butter and sugar until light and fluffy.
- Add the eggs, one at a time until well combined. Add the salt and mix.
- Put in half the flour with half the coconut milk and fold in until just combined then add the rest of the flour and coconut milk and fold in again. Pour into prepared cake tin and put into the oven for around 25-30 minutes. it is ready once firm to the touch and an inserted knife comes out clean. Leave to cool in the tin for 5 minutes before tipping out onto a cooling rack.
- Once your layers have cooled, level off the cake to make it flat using a sharp serrated knife. Spread with caramel and scatter on chopped cashew nuts and desiccated coconut. Repeat with all the layers.
- To make the buttercream, make sure your butter is soft (this may require a 10 second blast in the microwave). Beat the nut butter into the butter and sift in some of the icing sugar and the milk, beat again. Keep adding icing sugar until required level of sweetness is achieved.
- Cover your cake in the buttercream and drizzle with the remaining caramel. Decorate with more nuts and coconut.