Coconut Cake Recipe
Ingredients
| 6 oz. self-raising flour | ||
| Salt | 1 Pinch | |
| Baking powder | 1 Teaspoon (Leveled) | |
| 6 oz. castor sugar | ||
| 6 oz. luxury margarine | ||
| Eggs | 3 | |
| Vanilla essence | 1/4 Teaspoon | |
| Coconut | 2 Ounce, desiccated | |
| 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.
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.
Chef
