The Great Australian Bake Off

Making a wedding cake? This recipe, made with meringue butter cream and crème patisserie, will be the ultimate gift. 


  • For the Cake (6 batches)

  • 375g cake flour

  • 8 eggs

  • 350ml unsweetened coconut milk

  • 125g desiccated coconut (toasted)

  • 1 vanilla bean

  • 500g caster sugar

  • 1tsp coconut extract

  • 75g corn flour

  • 75ml sunflower oil

  • 200g mascarpone

  • 125g white chocolate (chopped)

  • 4 tsp baking powder

  • For the Crème Patisserie (4 batches)

  • 4 egg yolks

  • 2 cups milk

  • 1 vanilla bean

  • 1 pinch salt

  • 75g plain flour

  • 125g caster sugar

  • 15g unsalted butter (chopped)

  • 30ml dark spiced rum

  • For decoration:

  • Modeling paste

  • 500g coconut flakes

  • For Meringue Butter Cream

  • 1 1/4 cups caster sugar

  • 1/3 cup water

  • 5 egg whites

  • 400g unsalted butter at room temp

  • 1 vanilla bean

  • 1 pinch cream of tartar

  • Equipment

  • 2x 6inch round cake tins, 2x 8inch round cake tins, 3x 10inch round cake tins


  • For Cake:

  • 1.

    Preheat oven to 170 degrees and line all cake tins with grease proof paper

  • 2.

    Bring the coconut milk to the boil; remove from the heat; mix in toasted coconut, vanilla extract and coconut extract; after 15 minutes mix in sugar and cornflour

  • 3.

    Chop white chocolate, add to a saucepan with the oil and heat until it melts. Beat through soaked coconut and mascarpone

  • 4.

    In a jug, beat 4 whole eggs plus 4 egg yolks then add to coconut mix. Sift over flour and baking powder and fold through evenly

  • 5.

    In the bowl of a kitchen aid with whisk attachment, whisk egg whites until stiff, fold through cake batter, divide evenly between tins, cover with foil and bake for 30 minutes, with 15 minutes to go remove foil so cake browns. Remove from tin and leave to cool.

  • 6.

    Once cooled, using a bread knife slice into layers. Wrap each layer in cling film, leave in freezer until well chilled

  • For Crème Pat:

  • 1.

    Place milk and vanilla into a saucepan over high heat and bring to a simmer. Place egg yolks and sugar into large bowl and whisk until combined, then whisk in flour

  • 2.

    Whisking continuously pour in hot milk until mixture is combined

  • 3.

    Transfer back to saucepan and whisk until thickened

  • 4.

    Whisk in butter and rum, transfer into piping bag and leave in fridge until needed

  • For Butter Cream:

  • 1.

    Place sugar and water in saucepan and set on a medium heat. Place candy thermometer in side of saucepan. Boil the syrup, brushing down the sides with a pastry brush dipped it water until syrup reaches 120 degrees

  • 2.

    In kitchen aid with whisk attachment beat egg whites until foamy at a low speed. Add cream tartar, beat on high until stiff

  • 3.

    With the mixer running, pour the syrup in a steady stream into egg whites and beat until bowl is cool to touch. Motor running, beat in butter cube by cube. Add vanilla and beat until smooth

  • For Sugar Flowers:

  • 1.

    Roll out modeling paste until thin and shape into flowers

  • To Assemble:

  • 1.

    Layer cake with rum cream; once stacked, crumb coat with small amount of butter cream, set aside in fridge to chill. Once chilled, do final coating of butter cream, smooth and square with pallet knife.

  • 2.

    Decorate bottom tier with flaked coconut, pressing in gently to sides

  • 3.

    Cut dowels to required length, insert into bottom tier, stack with middle tier. Repeat process for top tier

  • 4.

    To finish, decorate with sugar flowers


This recipe has not been edited or tested by the Bake Off Food Department.

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