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Friday, 19 August 2016

Delicious, and Decadent Coconut Cake

Recipe for Coconut Cake- serves 12
Ingredients needed:
275g self raising flour.
1 TSP baking powder.
100g dessicated coconut.
180g sugar.
275g margarine.
5 large free range eggs.
1 TSP vanilla extract.
4 TBS milk.
For filling:
Good quality jam (without fructose I use Mackay's)
Extra thick double cream 300 ml.
For top:
A bar of white cooking chocolate.

Cream the margarine and the sugar, then add in the vanilla.
Next, sieve the flour,and add the baking powder, and half the coconut,and add an egg, and a little flour each time mixing well until all the eggs and flour are used up. Lastly add the milk, and stir again.
Pour into two square cake moulds. Bake roughly at 150c for around 30 minutes, swapping shelves half way. It will be cooked when a fork comes away clean.
Leave to cool, and when cool spread the base with the jam, then sprinkle half of the coconut which is left. Add the thick cream, then put top on.
Melt the white chocolate, and spread on the top, and add the remaining coconut.

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