Recipe: Coconut Cake
Who doesn’t love kicking back in the afternoon with a cuppa and a slice of top-notch cake? It’s a luxury of working from home that you can sneak off in your afternoon lull to grab a snack to power you through those last few hours. So, here’s my tried and tested coconut cake, a recipe that can be so easily adapted to suit your taste.
Prep Time: 15 minutes
Cooking Time: 50 minutes
INGREDIENTS
175g self-raising flour
175g caster sugar
175g unsalted butter
50g desiccated coconut
3 eggs, beaten
3 tbsp milk
1 tsp vanilla extract
Optional extras – 30g of chocolate chips, candied peel, lemon zest or anything else that takes your fancy. You could also top with cinnamon sugar or a lemon drizzle.
EXTRA EQUIPMENT
Loaf tin
Baking paper/loaf tin liners
INSTRUCTIONS
Preheat the oven to 160°C, line a loaf tin with baking paper or a loaf tin liner.
Beat together the butter and sugar until the mixture is pale and creamy.
Gradually beat in the eggs.
Sift in the flour, gently folding into the mixture with a metal spoon.
Fold in the desiccated coconut, milk and vanilla extract until there is a soft drip consistency. Also add in here any optional extras you have chosen.
Pour into the loaf tin and bake for 50 minutes. Top with cinnamon sugar in the last five minutes of baking or a lemon drizzle once cooled.
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Bon appétit!
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Written by Charlotte Bird
