Coconut Rose Cake With Whipped Vanilla Coconut Cream

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• Step 1

  Preheat the oven to 190°C/375°F/Gas Mark 5. Line the bottom of an 18 cm (7 inch) loose-bottomed cake tin with greaseproof (wax) paper, then grease the edges with coconut oil and lightly flour with gluten-free flour.

• Step 2

  In a large bowl, beat the egg yolks with half of the coconut sugar and the
  desiccated coconut and rosewater. In a freestanding mixer or with a handheld
  whisk, whip the egg whites with the salt until firm and fluffy then whisk in the
  remaining coconut sugar. Very gently fold in the egg whites to the yolk and
  coconut mixture, about a third at a time, making sure to mix very lightly until
  just combined.

• Step 3

  Pour into the cake tin and bake for 20 minutes, rotate the tin and bake for a
  further 15 minutes, or until the top is dark golden brown, bounces back when
  you touch it, and a skewer inserted into the centre of the cake comes out clean.
  The dark brown colour of the cake is normal. Leave to cool.

• Step 4

  Make the vanilla coconut cream by folding the vanilla seeds and honey or
  coconut nectar into the whipped coconut cream. Divide roughly into four.

• Step 5

  When the cake has cooled, carefully cut it into three layers using a large serrated
  knife. The bottom layer might look a little wet, but do not worry. Dab each layer
  with a little rosewater, using ½–1 tbsp in total. Sandwich together the layers of
  sponge, using a palette knife (frosting spatula) to spread a quarter of the cream
  onto each layer, including the top of the cake. The final quarter of cream should
  be carefully spread around the edges of the cake so the whole cake is encased in
  the cream.

• Step 6

  To finish, cover the whole cake with the toasted flaked coconut and serve. Keeps
  for at least three days in the fridge.

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