This past weekend, Sarah baked some delicious coconut cake. She has made this recipe a few times now and it always gets the thumbs up! It uses coconut milk and sweetened coconut flakes in the batter which give it a lovely coconut flavour and makes for a nice moist cake. Best of all, the recipe is makes two loaf cakes, perfect for slicing up and including in the lunch boxes this week.
You could add a coconut flavoured glaze to the cake if you prefer, but it works equally well plain, and is the perfect accompaniment to a nice cup of tea.
- 230 g butter (2 sticks) softened
- 2 1/2 cups sugar
- 1/2 cup coconut milk
- 1/2 cup milk
- 5 eggs
- 1 Tablespoon vanilla extract
- 3 cups plain flour (all purpose)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup sweetened flake coconut
- Preheat oven to 160 deg C (325 F), and grease and line two loaf pans
- In the bowl of an electric mixer, whip the butter until light and fluffy. Slowly add the sugar to the butter and whip on high until light in colour and increased in volume. Whisk together the milks, eggs, vanilla. Sift together the flour, baking powder and salt. With the mixer on low speed, add the flour and liquid mixtures to the butter/sugar mixture, starting and ending with flour. Fold the coconut into the batter.
- Divide the batter evenly between the two prepared pans. Bake at 160 C (325 F) for 55-65 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool on a wire rack.
Recipe adapted from Life in Recipes. (They also have a version that includes fresh coconut – would love to try that one next!)