Aubergine Cake with Chocolate Buttercream

Saved CakeWhiz recipe. The header says “2 cakes” although the method specifies one 20 cm tin; no serving count is entered. 1 cup finely chopped aubergine converted approximately to 80 g; 2 cups buttercream represented as 480 ml prepared icing. No separate buttercream-making instructions were included in the PDF. Refrigerate airtight for up to 3 days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C. Grease and flour a round tin about 20 cm wide and 7.5 cm deep. Finely chop the aubergine.

Step 2

Mix sugar, eggs and oil in a deep bowl until well blended. Add flour, aubergine, milk, cinnamon, vanilla, bicarbonate of soda and baking powder. Mix well, then add coconut and give the batter a final beating.

Step 3

Pour into the tin and bake for about 45 minutes until cooked through. Cool completely.

Step 4

Fill and frost with prepared chocolate buttercream. Decorate as desired.