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Coconut Cake

fast.cook's picture
Ingredients
  Self raising flour 6 Ounce
  Salt 1 Pinch
  Baking powder 1 Teaspoon (Leveled)
  Castor sugar 6 Ounce
  Margarine 6 Ounce (Luxury Variety)
  Eggs 3
  Vanilla essence 1⁄4 Teaspoon
  Desiccated coconut 2 Ounce
  Milk 4 Tablespoon
Directions

1. Grease two 8-in. sandwich tins and line the bottom of each with a round of greaseproof paper.
2. Chop up the margarine in a mixing bowl.
3. Sieve in the dry ingredients.
4. Add the sugar, eggs, essence or flavouring and the milk.
5. Beat well for 1 minute until evenly mixed, adding another spoonful of milk if necessary to make a dropping consistency.
6. Spread the mixture into the two tins.
7. Bake in a moderately hot oven (375°F -Gas Mark 5) on the third shelf from the top until firm, then turn on to a wire tray to cool.
8. When cold, sandwich together with butter cream, and ice and decorate as liked.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
4

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 784 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.6%

Saturated Fat 15.7 g78.3%

Trans Fat 0 g

Cholesterol 160.1 mg53.4%

Sodium 738.9 mg30.8%

Total Carbohydrates 79 g26.4%

Dietary Fiber 3.5 g13.8%

Sugars 44.8 g

Protein 10 g21%

Vitamin A 34.4% Vitamin C 0.43%

Calcium 24.1% Iron 18%

*Based on a 2000 Calorie diet

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Coconut Cake Recipe