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Mille Feuille Gateau

Ingredients
220g (7oz) butter, room temperature 325g (11oz) caster sugar 1 tsp coconut essence 3 eggs 130g (4oz) desiccated coconut 360g (12oz) self-raising flour 360ml (12fl oz) buttermilk Filling 2 sheets of puff pastry four 400-450g (14oz) cans of stoneless black cherries 40g (1 oz) cornflour 1 litre (34 fl oz) cream tbps vanilla essence icing sugar

Method
1. Preheat oven to 180C (160C fan-forced, 350F). Grease or line a 20cm square tin with baking paper. 2. Cream butter and sugar together until light and fluffy. Add the coconut essence and beat, then beat in the eggs one at a time. 3. Fold in the coconut and sifted flour alternatively with the buttermilk. 4. Pour mixture into cake tin, smooth the surface and bake for 1 hours. 5. Allow to cool inside the tin for 10 minutes then transfer to a wire rack to cool completely.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

cakecrumbs.livejournal.com Filling 1. Preheat oven to 210C (190C fan-forced, 415F). Prick sheets of puff pastry all over with a fork. Bake for 10 minutes, or until just golden. Set aside to cool. 2. Drain the cherries, reserving 500ml of the liquid. Stir the cornflour into the syrup, then add it with the cherries into a large pot. Cook over medium heat until mixture boils and thickens. Cool completely. 3. Add vanilla to cream (and a little icing sugar if you wish) and whisk to soft peaks

Assembly 1. Cut coconut cake into three layers. I used this technique. 2. Place a layer of pastry on cake board. Top with a third of the cherries, then with a layer of cake. Top this with another third of the cherries and then a third of the cream. Add another cake layer, the rest of the cherries and another third of the cream. Add the final cake layer, cover with the remaining cream and top with the last layer of puff pastry. 3. Allow to chill in the fridge for 4 hours or overnight. Once settled, you can use a serrated or electric knife to neaten the edges if you wish. Dust with icing sugar before serving.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M