Coconut Cake Recipe
Ingredients
| 200 g block creamed coconut, chopped | ||
| 3 tbsp rapeseed or groundnut oil | ||
| 200 g tub full-fat soft cheese | ||
| 600 g/1 lb 5 oz sugar | ||
| Eggs | 5 Large | |
| Vanilla extract | 2 Teaspoon | |
| 375 g/13 oz plain flour | ||
| 175 g/6 oz desiccated coconut | ||
| Icing sugar | ||
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.
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.
Chef
