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Coconut Cake

Ingredients 0



Makes 1 cake

Preparation Time 25 minutes

Baking Time 35 minutes

Oven Temperature 180°C

  • 125g butter, softened
  • 250ml light brown sugar
  • zest of 1 lemon
  • 5ml vanilla essence
  • 2 eggs
  • 375ml self-raising flour, sifted
  • 125ml coconut, toasted
  • 250ml coconut milk

Rose Frosting

  • 250ml castor sugar
  • 250ml boiling water
  • 1 egg white
  • 5ml rose water
  • coconut shavings and roses
  • icing sugar

1 Preheat the oven and spray a small loaf tin with non-stick spray. Cream the butter, sugar, lemon zest and vanilla essence together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, coconut and coconut milk and slowly whisk until just combined.

2 Spoon the batter into the prepared tin and bake the loaf for about 35 minutes or until a skewer comes out clean. Turn out onto a wire rack and allow to cool.

3 Make The Icing Stir the sugar and water in a small saucepan until the sugar dissolves. Bring to the boil and cook (without stirring) until the mixture reaches hard-ball stage. Beat the egg whites in an electric mixer until stiff peaks form. Pour the syrup slowly into the egg whites, beating the mixture constantly. Add the rose water and beat until the mixture is thick and holds its shape. Beat the frosting until it has cooled. Pour over the cake and decorate with coconut shavings and roses. Dust with icing sugar.

Text and image: Home



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