I had some desiccated coconut left from my previous bakes and has been looking for a recipe that has desiccated coconut in it and from
The Cake Crusader blog, came across this
Coconut Cake and decided to try it out. Used half of the recipe to do it. But i'm lazy, so did not do the icing. Add in mixed fruits.
Recipes taken from The Cake Crusader :
Ingredients
For the cake:
100g desiccated coconut
150ml milk
110g unsalted butter, at room temperature
250g caster sugar
2 eggs
250g self raising flour
For the icing:
25g desiccated coconut – or you can use sweet tobacco (it’s just a name – it isn’t tobacco), available from sweet shops – it’s toasted shredded coconut tossed in cocoa powder
200g icing sugar
75ml water or lemon juice – I used water
Method
2-4 hours before you wish to start baking, soak the coconut in milk.
Preheat the oven to 170°C/fan oven 150°C/340°F/gas mark 3.
Line a 20cm round springform tin with baking paper.
Beat together the butter and sugar until light and fluffy. It won’t go creamy as it normally would because the amount of butter has been reduced to accommodate the milk.
Beat in the eggs one at a time.
Gently stir in the flour, coconut and milk.
Spoon into the prepared tin and level the surface.
Bake for approximately 1 - 1 hour 15 mins or until a skewer inserted into the cake comes out cleanly. Check it after an hour and cover the top with foil if it’s browning too much.
Leave to cool, in the tin, on a wire rack. When the cake is cool enough to handle de-tin it and leave to cool completely on the wire rack.
Now make the icing: sprinkle the desiccated coconut into a dry frying pan and toast gently. It will burn quickly so don’t leave it unattended. I used sweet tobacco from a sweet shop (it doesn’t contain tobacco)
Tip onto a plate and leave to cool.
Place the icing sugar in a bowl and gradually beat in the water/lemon juice – you may not need it all. Beat until you have a glossy, thick, lump free icing. You want a consistency that will ooze but not run...if that makes sense!
Stand the cake on 4 squares of paper or foil – this will collect any icing and stop it pooling on the plate. Simply remove when the icing is set.
Drizzle the icing over the cake and allow it to ooze down the sides a little.
Sprinkle the toasted coconut on top.
