Coconut cream cake

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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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• ChefJB

  09 April 2009

  ChefJB 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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• Kernow Cook

  19 February 2011

  Kernow Cook rated and commented on this recipe

  

  Adapted this for Hindu prayer supper. End result fab and eaten so quickly and lots of compliments. Made it chocolate and coconut by - swapping lemon juice for orange, not putting in any lemon rind, swapping 2oz of flour for cocoa. Still added the desiccated coconut but would have subbed for choc chips if I had any. Baked in a 20cm square tin and it only took 45 mins. Made a topping by melting milk chocolate , gradually beating in some extra coconut cream and a slosh of coconut oil to give the icing a gloss appearance. You could use a bit of butter instead. cooled to finger temp and then poured over the cake.This tasted so lush!Will be making this many times again. Only point is make on day of eating as dries out quickly.

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• rosielady

  20 February 2011

  rosielady rated and commented on this recipe

  

  great cake - my son is allergic to eggs, milk and peanuts and this is just about the best cake we have made for him. really tasty. more of a slice than a fluffy cake but delicious.

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• dolly

  22 February 2011

  dolly rated and commented on this recipe

  

  A fantastic result - came out looking just like a Victoria sponge. I used slightly more coconut cream - a 160ml tin just for the cake - and it turned out really well. Will make this again and again!

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• Adam

  29 March 2011

  Adam rated and commented on this recipe

  

  Simple recipe and fantastic taste. I made it into a sandwich and it only needed 25 minutes. Added some desiccated coconut to the icing filling and dusted the top with icing sugar. Delicious!

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• Tickles

  06 April 2011

  Tickles rated and commented on this recipe

  

  Nice cake though it was a bit crumbly/dry though I had to use Gluten free flour. I added extra coconut milk and would add even more next time and maybe some extra butter. The cake was quite flat/low (not a big cake) so I cut it in half and put some lemon flavoured icing between the layers which also helped with the crumbly aspect! The flavours are delicious and I intend working on this one to get the texture right - will try with normal flour for different people to see how that works out!

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• Millie-Ann

  07 September 2011

  Millie-Ann commented on this recipe

  I'm going to try this recipe, but was wondering if this will work in cupcakes? Please could anyone who's made it before let me know what they think? thank you!!

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• tinycook12

  28 September 2011

  tinycook12 commented on this recipe

  I tried to make this the other day but the creamed coconut was very hard and not a liquid......any suggestions as to how to rectify this problem

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• angelmoon

  05 October 2011

  angelmoon rated and commented on this recipe

  

  I think that the instructions need better wording, the ingredient 'coconut cream comes in a hard block and you get coconut milk in a tin...I think it could have been made clearer. I really want to try this one but hate waisting time and ingredients. Any advice would be helpful, I think thats why the results were so different.

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• purpledragon

  09 October 2011

  purpledragon rated and commented on this recipe

  

  Great moist cake, as well as using dairy free marg, I used gluten free flour too so added a little more coconut milk. My egg, dairy and gluten intolerant friend loved it, but husband who loves sweet things thought the icing was too sweet!! Will be making it again (especially now I have a whole box of polenta to use up).

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• Melissa4

  06 January 2012

  Melissa4 rated and commented on this recipe

  

  This is a lovely moist cake, but it's extremely rich. I could only eat a slither at a time.

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

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Ingredients

FOR THE CAKE

• juice of 1 lemon
• 50g desiccated coconut
• 200ml carton coconut cream
• 85g fine or medium polenta
• 2 level tsp 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 coconut
• 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 coconut
• 200ml carton coconut cream
• 85g fine or medium polenta
• 2 level tsp 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 coconut
• 140g icing sugar , sieved

411 kcalories, protein 4g, carbohydrate 50g, fat 23 g, saturated fat 17g, fibre 2g, sugar 30g, salt 0.58 g

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