Coconut cake

Coconut cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g plain flour
a pinch of salt
2 teaspoons baking powder
125g butter, diced
165g caster sugar
1/3 cup desiccated coconut
2 eggs, beaten
3/4 cup milk

Method

  1. Preheat the oven to 180°C. Grease a round 20 cm cake tin and line the base with baking paper.
  2. Sift the flour, salt and baking powder into a large bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Stir in the sugar and coconut.
  3. Gradually stir the eggs and milk into the flour mixture. Spoon into the prepared tin and smooth the top. Bake in the centre of the oven for 1–1 1/4 hours, or until firm to the touch and golden.
  4. Turn out on a wire rack to cool

Note

  • If you want to ice the cake, try Glacé Icing or Liqueur Butter Cream Icing, omitting the sherry or replacing it with coconut liqueur.
Tags:
baking
bakery
margaret
fulton
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