The ginger pear butter I made the other day turned out soooo very yummy! I just had to slather it into this pretty birthday cake I made for my friend yesterday: 3 layer coconut rum cake with ginger pear filling + boiled icing
The cake was a dense coconut sponge cake (I won’t share that recipe because it wasn’t my favorite yellow cake batter ever.. so you can use any white or yellow cake recipe you fancy). Each layer once cooled slightly was brushed with a simple syrup (1/4 cup sugar, 1/4 cups water + 6 tbsp spiced rum) then allowed to saok up the boozy syrup over night. I then made a old fashioned boiled white icing with coconut milk powder and each layer got a thick slather of ginger pear butter and coconut icing. The whole lot was finished with the same fluffy icing then packed with fancy shread organic coconut and decorated with dried pears. This cake was like a tropical girlie drink on your fork!
So if you are looking for a fun and old fashioned fluffy icing with a coconut kick try this next time:
old school boiled icing
In a pot bring to a boil 1/2 cup of water + 1 cup of sugar stir until dissolved then allow syrup to boil pretty hard for about 5 minutes, or until your candy thermometer reads 230 (soft ball)
meanwhile in your stand mixer whip 3 egg whites (room temp) to stiff peaks, with the help of 1/4 tsp cream of tartar
Once the syrup is ready, set your pot in a bowl of ice water to stop the cooking and slowly pour sugar into egg whites while mixing on low spead. Continue mixing for about 1 minute and your icing should have a pretty shinny marshmallow look to it. Add 2 tbsp organic coconut milk powder and gently fold in (you could add any flavour you want at this stange).
This is plenty enough icing to do a 3 layer cake, or at least 18-24 cupcakes
It’s best to work fast and use the icing while it’s still warm.