A Perfect Pantry

Ingredients

• 125 grams butter softened
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 3 x 59g free range eggs
• 2 cups self raising flour
• 1/2 cup milk
• 200 grams white chocolate chips
• 1/2 cup shredded coconut

Icing

• 100 grams butter
• 2 cups icing sugar mixture
• 2 teaspoons milk
• 10 premade caramel macarons
• 1 teaspoon coloured cashous

Directions

1. Preheat a fan forced oven to 170°C and line an 18 cm round baking tin with baking paper.
2. Using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and fluffy, approximately 5 minutes. Scrape down the side of the bowl if necessary.
3. Add the eggs one at a time, beating well after each addition until thick and glossy.
4. Fold through the flour, milk, chocolate and coconut until just combined and pour into the baking tin. Place into the oven to bake for 60 minutes or until an inserted skewer is removed clean. Allow to cool on a cake cooling rack.
5. To make the icing, whip the butter using an electric mixer for 3 minutes and then add the icing sugar and milk and beat for a further 5 minutes. Ice the cooled cake using a pallet knife and top with macarons and cashous.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer
• Powermix Planetary Bench Mixer