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1. Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
2. Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
3. When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

411 kcalories, protein 4g, carbohydrate 50g, fat 23 g, saturated fat 17g, fibre 2g, salt 0.58 g

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• virginia

  03 November 2007

  virginia rated this recipe

  

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• sigrid

  09 March 2008

  sigrid rated this recipe

  

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• kate

  06 April 2008

  kate rated and commented on this recipe

  

  A lovely, light cake that I will definately make again soon. My son particularly liked the flavour and he isn't easy to please!

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• captain dynamite

  12 June 2008

  captain dynamite rated and commented on this recipe

  

  I found that this was quite dry, dont know if done something wrong cooking it but was still very nice, I did decide to swap the butter for pura, found that with my electric oven had to extend the cooking time by 10 min

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• Sam

  13 August 2008

  Sam rated and commented on this recipe

  

  I really liked the taste, but i used gluten free flour could this be why it was very crumbly?

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• Sam

  13 August 2008

  Sam commented on this recipe

  l've just tried it again, still very crumbly and this time it sank in the middle, it tastes soo nice I want it to work properly! Anyone got any suggestions?

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• chochotte

  04 December 2008

  chochotte commented on this recipe

  Sam: using gluten free flour will make the cake both crumbly and prone to sinking.

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• Nancy71

  18 March 2009

  Nancy71 commented on this recipe

  I made this for my friends birthday, and it was beautiful and moist. I substituted the polenta, as I couldn't find the grained variety anywhere, for the same amount of semolina (grain). I used everything else as stated, apart from slightly more coconut milk (200 ml in total) to ensure a wet consistency to the end result. I also cooked it for 45 minutes, and tested it with a scewer, which came out dry. I've even been asked for the receipe, so I think a great result.

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• John

  09 April 2009

  John commented on this recipe

  How much baking powder did you guys use as the recipe says 2 level tsb which is niether Tbsp (tablespoon) nor Tsp (Teaspoon). I am guessing it should be Teaspoon but.......?

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• B Happy

  11 June 2009

  B Happy rated and commented on this recipe

  

  The texture and taste was not good, I threw it away. Don't waste time or effort on this one.

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http://www.bbcgoodfood.com/recipes/1048/

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Ingredients

FOR THE CAKE

• juice of 1 lemon
• 50g desiccated coconuts
• 200ml carton coconut cream
• 85g fine or medium polenta
• 2 level tsb baking powder
• 140g butter at room temperature
• 140g golden caster sugar
• finely grated zest of ½ lemon
• 140g plain flour

TOPPING

• 2 tbsp toasted desiccated coconuts
• 140g icing sugar , sieved

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 20 25 mins

Cook 55 mins

Egg-free

Can be frozen when uniced

Ingredients

FOR THE CAKE

• juice of 1 lemon
• 50g desiccated coconuts
• 200ml carton coconut cream
• 85g fine or medium polenta
• 2 level tsb baking powder
• 140g butter at room temperature
• 140g golden caster sugar
• finely grated zest of ½ lemon
• 140g plain flour

TOPPING

• 2 tbsp toasted desiccated coconuts
• 140g icing sugar , sieved

411 kcalories, protein 4g, carbohydrate 50g, fat 23 g, saturated fat 17g, fibre 2g, salt 0.58 g

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