Coconut cream cake

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• Kate

  06 February 2012

  Kate rated and commented on this recipe

  

  I made this last week but I was not very impressed. For the life of me I could not find polenta anywhere (only the solid variety) and so I substituted with semolina. Whether this is what made the difference or not I don't know, but it was very dry. I had made up a coconut buttercream with the intention of slicing the cake in half and sandwiching with the buttercream but as soon as I sliced it, it just crumbled into crumbs. It did taste pleasant but I found the only way I could eat it was by compacting all the crumbs into a ball in my hand!

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• Jo Douglas

  23 February 2012

  Jo Douglas commented on this recipe

  Made this cake today because I was in the mood to bake a cake but had no eggs... I used rice flour instead of the polenta as I didn't have any of that either. Taking note of other people's experiences I was generous with the coconut milk. I was delighted with the result - fragile yes, but moist not crumbly. The icing was so simple but very effective, adding a hit of sweetness to an otherwise fairly plain cake. We ate it for dessert... and there isn't much left.

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• peter:-)

  18 September 2012

  peter:-) rated and commented on this recipe

  

  I was a bit unsure about this cake when I took it out of the oven. It looked dried out, but I iced it anyway. Now i've tested it i've changed my mind. Very crumbly but moist with a lovely flavour. Filling the cake would've been a nice idea but I'd never attempt to slice it. maybe a couple of eggs added to the mixture might sort that out.

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• caveys

  20 November 2012

  caveys rated and commented on this recipe

  

  I made this gluten free, only adding 130g of gluten free flour, but I added 250ml of coconut cream (so none left for icing). It meant that I cooked it longer, but it was a real hit, and noone thought it was gluten free either... result!!

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• Summer

  26 March 2013

  Summer commented on this recipe

  Definitely going to try this recipe, but picked up on a few of the comments above. The recipe does state using coconut cream, not creamed coconut in a block. A bit confusing but they are not the same thing. You can also buy cream of coconut. Found this out ages ago. Thought it might help!

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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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