Coconut Cake
One of my favourite, childhood cakes -memories of coming home from school and eating a huge slab of home made, still warm coconut cake- am!!!!
Preparation time: 10 - 15 minutes Quantity: Makes 12 portions Cooking time: 40 - 50 minutes
Ingredients
9 oz/ 250g butter
9 oz/ 250g caster sugar
4 medium eggs
9 oz/ 250g self- raising flour
2 oz/ 50g desiccated coconut (un-sweetened)
Topping –
12 oz/ 310g icing sugar
4 oz/ 110g desiccated coconut
1 tablespoons coconut milk
Method
- Cream the butter and sugar, till light and pale
- Whisk in the beaten eggs – pouring slowly as not to split
- Mix in the flour(don’t over mix the flour)
- Add the zest and mix
- Pour in to a 8-9 inch tin
- Bake 40-50 minutes till set in the middle
- Gas 6/200*c/400*f or fan oven gas5/180*c
- Cool
- To make the topping- whisk all the ingredients together, add enough water to make a soft spreadable creamy mix. If too wet add more sugar
- Spread gently on to the cooled cake