Freshly cracked and grated coconuts make this cake very special. It is filled with crème patissière made with toasted coconut, which brings out a lovely flavour, and can be covered as you prefer with either fresh cream, or the classic American “seven-minute-icing”, a sweeter meringue-based icing. It is then lavishly coated with more beautiful coconut, fresh rather than toasted this time. The contrast of textures and flavours is sublime, and it looks elegant, yet homey — a heavenly cloud.
[Food made and photographed by Laura Donohue, Cottage Garden Cookery]