Monday, March 1, 2010

Toasted Coconut Cake

This cake is a dream. It actually came about as a bit of a mistake as I wanted to make a plain sponge, but realised I had no normal milk so added a small can of coconut milk instead.

It's light, fragrant and not too overpoweringly coconutty. If you wanted a stronger flavour, you could swap the vanilla essence for coconut essence but personally I prefer a more natural coconut taste.


2 eggs
1 cup granulated sugar
1 cup cake flour
1 cup dessicated coconut, toasted
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
3/4 cup coconut milk
3 tbsp butter, melted and cooled

Preheat oven to 175C.

In a large mixing bowl, beat the eggs and sugar together. Add in the flour, toasted coconut, baking powder, salt and vanilla and mix well.

Finally, add the coconut milk and butter to the mix and stir until you have a thick batter.

Pour the cake batter into a buttered 8 x 8 square cake pan and bake for 20 minutes or until light brown.

Cool in the pan and cut into squares.

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