Coconut cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the cake
- 50 g Dessicated coconut
- 150 ml Milk
- 110 g Margarine
- 110 g White caster sugar
- 2 Egg(s) (free range)
- 250 g Self-raising white flour
- Salt
For the icing
- 25 g Dessicated coconut
- 200 g Icing sugar
- 75 ml Lemon juice or water if preferred
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1
Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.
For this step you'll need:
- 50g Dessicated coconut
- 150ml Milk
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2
Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.
For this step you'll need:
- 110g Margarine
- 110g White caster sugar
- 2 Egg(s) (free range)
- 250g Self-raising white flour
- pinch Salt
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3
Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.
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4
The cake can be eaten plain or topped with icing. To make icing, sprinkle the desiccated coconut into a pan, heat gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.
For this step you'll need:
- 25g Dessicated coconut
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5
Sieve the icing sugar into a bowl and gradually add the water or lemon juice. The icing should run off a spoon in thick ribbons. If not add a bit of water.
For this step you'll need:
- 200g Icing sugar
- 75ml Lemon juice or water if preferred
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6
Drizzle the icing over the cake, easing it around the sides. Sprinkle with the toasted coconut.