You are here

Coconut Cake

foodlover's picture
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: 
0 Minutes

Rate It

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