Coconut cake
A tasty party dessert with a juicy raspberry lime drizzle
Recipe uploaded by
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 mins
Cook 1 hr 10 mins
plus cooling- In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.
- Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.
- Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.
RASPBERRY LIME DRIZZLE
Purée 250g raspberries with 3 tbsp brown sugar. Rub through a sieve. Mix with 250g raspberries. Stir in zest ½ lime.
PER SERVING
731 kcalories, protein 11g, carbohydrate 96g, fat 37 g, saturated fat 25g, fibre 4g, sugar 67g, salt 0.35 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10981/
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 mins
Cook 1 hr 10 mins
plus coolingIngredients
- 200g block creamed coconut , chopped
- 3 tbsp rapeseed or groundnut oil
- 200g tub full-fat soft cheese
- 600g sugar
- 5 large eggs
- 2 tsp vanilla extract
- 375g plain flour
- 175g desiccated coconut
- icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve
PER SERVING
731 kcalories, protein 11g, carbohydrate 96g, fat 37 g, saturated fat 25g, fibre 4g, sugar 67g, salt 0.35 g
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2009-05-20 17:21:13.948169
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