Coconut Cake
This Coconut Loaf Cake is a delightful treat that is perfect for a cozy afternoon snack or a sweet dessert. The combination of grated coconut and demerara sugar gives this cake a lovely texture, while the simple ingredients and easy baking process make it a pleasure to whip up anytime. With its golden crust and soft, moist interior, this coconut loaf cake is sure to become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 225g/6 oz self-raising flour
- pinch of salt
- 115g/4 oz butter, cut into small pieces, plus extra for greasing
- 115g/4 oz demerara sugar
- 100g/3ý oz grated coconut, plus extra for sprinkling
- 2 eggs, lightly beaten
- 4 tbsp milk
Instructions
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
- Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Yield
Serves 8
Nutrition
- Calories: 498 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.8 milligram of sodium
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