My Patisserie

Coconut Cake

Coconut Cake

 Prep.Time: 10-15 min
 Cook.Time: 50-60 min
 Difficulty: Easy
 Lots of Slices


 Large Mixing Bowl
 2 Small Bowls
 18-20cm/7-8" Cake Tin
 Wooden Spoon


 150g/5oz Self Raising Flour
 100g/4oz Butter or Spread
 100g/4oz Caster Sugar
 75g/3oz Coconut Milk Powder
 2 Eggs
 75ml/5 Tbsp Milk

 For the Filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 2tsp Coconut Milk Powder


Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease the cake tin.
Cream together the butter and sugar in the large mixing bowl until it is light and fluffy.
Beat eggs and milk together in a small mixing bowl.
Mix flour and coconut milk powder in the other small mixing bowl.
Add a little of the eggs mixture to the creamed butter and beat well.
Add a little of the flour mixture and beat well.
Continue adding the eggs and flour until they are all combined and beaten well.
Pour the mixture into the prepared tin and place in the centre of the oven.
Bake for 50 to 60 minutes or until firm to touch.
When the cake is cooked, remove from the oven and leave to cool on a wire rack.
To make the filling, put all the ingredients into a mixing bowl and mix slowly.
Once the ingredients have combined well, beat until smooth.
When the cake has cooled completely, slice in half.
Spread filling over the bottom half and sandwich together.
Allow to cool and store in an airtight container.

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