If you are after a cake that’s lovely and moist but is a little different you may like to give this coconut cake recipe a go.  It’s a little different but really yummy at the same time.

We love this iced with either vanilla or lemon icing using our basic icing recipe, and a little sprinkle of desiccated coconut on top.

Be sure to check your ingredients on the coconut as often it contains sulphites which can be super dangerous for asthmatics.  Look it up in our additive-free lifestyle App.

 

 

 

February 20, 2018
  • 5m
  • 30m
  • 35m
  • 1

Ingredients

  • 100 g raw sugar
  • 240 g self-raising flour
  • 70 g desiccated coconut
  • 2 egg
  • 130 g milk
  • 100 g coconut oil
  • 1 1/2 tsp. vanilla bean paste

Instructions

Thermal Cooking Method

  1. Pre-heat oven to 160ºC and line a cake tin with baking paper.
  2. Add sugar to mixing jug and blitz 3 seconds/speed 7 then add all other ingredients and mix for 10 seconds/speed 5 - scrape and repeat if needed.
  3. Poor into prepared cake tine and cook for 30 minutes or until a skewer inserted comes out clean.
  4. Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool completely. Once cool, ice with our basic icing recipe.

Traditional Cooking Method

  1. Pre-heat oven to 160ºC and line a cake tin with baking paper.
  2. Whip together oil and sugar using electric beaters until creamy, then add vanilla and eggs one at a time beating between eggs.
  3. Add all remaining ingredients and stir together with a wooden spoon. Poor into prepared cake tine and cook for 30 minutes or until a skewer inserted comes out clean.
  4. Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool completely. Once cool, ice with our basic icing recipe.

Nutrition

  • 8