Coconut Cake

6 Jul

I love coconut and I have been trying to come up with a cake that is really coconutty and succulent. I am not a real cake eater but for some reason I’ve been craving cake for the past few weeks. I’ve found lots of recipes but in the end none of them quite did the trick so this recipe came about by experimenting until I got what I wanted.

Prep less than 10 minutes cooking 40 minutes

* 100g butter
* 125g vanilla sugar
* 2 large or 3 small eggs
* 160g self raising flour
* 100g desiccated coconut
* 100 ml coconut milk
* 1/2 tsp baking powder

Topping 1 tbsp each of desiccated coconut and caster sugar.

Put the coconut and coconut milk in a bowl to soak. Melt the butter in another large bowl over a pan of hot water or in the microwave for 50 seconds. Add the sugar and beat until it turns a lighter colour. Beat in the eggs. Stir in the coconut then sift in the flour. Stir vigorously to mix well, the mixture should be a soft dropping consistency. Butter a 2 lb loaf tin or ceramic loaf dish and line the bottom with baking paper. Spoon in the mixture, sprinkle coconut and sugar over the top, and bake in a preheated oven 180c, for 35-40 minutes or thereabouts. Test the cake by inserting a bamboo skewer if it comes out clean the cake is cooked through. Leave it in the pan to cool for 10 minutes before turning out. Delicious with a cup of tea or coconut ice-cream on the side.

Cook’s tip
If you use a metal loaf tin the chances are that the bottom and sides of the cake can get a little singed. If you use a ceramic one the cake will cook more evenly and gently.

Variations
1. Cardamon Infuse 6 cardamon pods in the coconut milk for an unusual cardamon flavour to the cake.
2. Almond Replace 25g of the coconut with 25g of ground almonds for more aromatic and nutty cake.
3. Vanilla Add a few drops of vanilla essence for a more pronounced vanilla flavour or instead of the vanilla sugar.

This recipe was originally posted on www.masdudiable.com on 6/7/2008.

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