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Coconut Cake

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Ingredients
  Creamed coconut 200 Gram, chopped (Block)
  Rapeseed oil/Groundnut oil 3 Tablespoon
  Full fat soft cheese 200 Gram (Tub)
  Sugar 21 Ounce (600 Gram)
  Eggs 5 Large
  Vanilla extract 2 Teaspoon
  Plain flour 13 Ounce (375 Gram)
  Desiccated coconut 6 Ounce (175 Gram)
  Icing sugar 1⁄2 Cup (8 tbs)
Directions

1. In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.
2. Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.
3. Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Your rating: None
4.071875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7198 Calories from Fat 2228

% Daily Value*

Total Fat 260 g399.6%

Saturated Fat 169.9 g849.7%

Trans Fat 0.2 g

Cholesterol 1149.4 mg383.1%

Sodium 1222.9 mg51%

Total Carbohydrates 1142 g380.6%

Dietary Fiber 37 g147.9%

Sugars 813.6 g

Protein 104 g208.9%

Vitamin A 65.7% Vitamin C 4.3%

Calcium 51% Iron 87%

*Based on a 2000 Calorie diet

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Coconut Cake Recipe