Chocolate Coconut Shortbread Cake with Milo Custard Frosting
This recipe came off the back of a range of shortbread biscuit making experiments of different flavours. Though chocolate and coconut are not unusual favour pairings, in general, as a shortbread they were an interesting bake, though not interesting enough to post online.
I wanted to turn the biscuit base recipe into layers, and to this also add in a few other complimentary flavours into the mix.
Upon exploring the pantry, a few ingredients peaked by interest, in which I wanted to make some sort of second layer to the shortbread base…maybe a slice…maybe icing…I trialled a few combos and landed on the random milo, vanilla and custard powder with choc ganache (I had in a jar left over from a previous bake).
Once I combined the ingredients and made a frosting, I decided to jazz it up a bit by piping it. As the shortbread looked a bit bland I built layers of it with the icing until the size was cake like and a layered shortbread cake was formed.
I originally didn’t make this for this site, thinking it would not be good enough but I changed my mind as soon as I cut a slice! Then another…then another…always a giving sign of a great bake!
- 200g butter, softened
- 210g caster sugar
- 1 egg
- 240g plain flour
- 45g cocoa powder
- 1 tsn vanilla essence
- 30g desiccated coconut, toasted
- 240g butter, softened
- 170g icing sugar
- 145g milo
- 60g custard powder
- 2 tsn vanilla essence
- Chocolate ganache
- Desiccated coconut, toasted
- Using electric beaters whisk the butter and sugar for 5 minutes until pale and fluffy.
- Add the egg and beat until just combined.
- Add the flour, cocoa, vanilla and desiccated coconut beating on low until the mix is combine.
- Place the mix onto a lightly floured surface and knead into a ball.
- Using a rolling pin roll the dough to 4mm thick.
- Using a 15cm plate, place the plate onto the dough, bottom side up and trace around the plate with a knife cutting out a 15cm circle.
- Repeat cutting out the disc shape 2 more times, kneading the dough into a ball and re-rolling out again with the rolling pin if needed.
- Lay out a large baking tray with baking paper and place the 3 disks onto the tray.
- Place the tray in the fridge, covered with cling wrap for 30mins.
- Preheat the oven to 180c degrees and bake the disks in the oven for 15 minutes or until golden brown.
- Set the disks aside to cool completely.
- To make the frosting, place all the ingredients in a bowl and beat with electric beaters on high until pale and creamy.
- Place the frosting in a piping bag fitted with a circle 1cm nozzle.
- Place 1 shortbread disk onto a plate and using 1/3rd of the frosting pipe large dots of the frosting on the disk starting from the middle and going outwards.
- Drizzle the frosting with some chocolate ganache and place the second biscuit disk onto of the frosting, repeat with an other 1/3rd of the frosting.
- Drizzle the frosting with some chocolate ganache and place the last biscuit disk onto of the frosting and repeat piping with remaining frosting.
- Finish by drizzling ganache and sprinkle extra desiccated roasted coconut.