Coconut Cake
Delight in the tropical flavors and textures of this decadent coconut cake. Moist and flavorful, this cake is a perfect blend of sweet and creamy, topped with a luscious coconut buttercream and toasted coconut flakes for a delightful finish. With each bite, you'll savor the rich coconut milk, desiccated coconut, and a hint of vanilla, making this cake a true tropical paradise for your taste buds.
— Constant Cookbook
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 cup granulated white sugar
- 1/2 cup melted butter
- 3 1/2 tblsp desiccated coconut
- 3/4 cup coconut milk/ cows milk
- 3 eggs
- Pinch of salt
- For the butter cream
- 150g butter
- 2 cups icing sugar
- 2 tbsp coconut milk/ cows milk
- 1 tbsp vanilla extract
- Toasted desiccated coconut
Instructions
- Grease baking tin around 18 inches and set oven to gas mark 4
- Place desiccated coconut in the milk to soak, in a separate bowl separate egg yolks and whites
- Whisk whites until soft peaks start to form
- Add sugar to egg yolks and beat well until smooth and pale then add in salt and melted butter, beat
- Stir baking powder into flour then add to yolk mixture along with the milk and coconut mixture, beat
- Fold whites into mixture and bake for around 40 minutes or until a knife can come out of the centre clean. Leave to cool in tin for around 10 mins then out of tin until completely cool
- To make butter cream add all ingredients and beat until smooth and pale, top the cooled cake with the icing and sprinkle toasted coconut on top. Slice and enjoy.
Yield
Serves 6
Comments
No comments found.