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1. Heat the oven to 180C/fan 160C/gas 4. Butter and flour a 23cm square cake tin (or a similar oblong). Sieve the flour, baking powder and a pinch of salt together.
2. Beat the sugar and butter until light and fluffy in a large bowl. Beat in the coconut cream, egg yolks and vanilla. Fold in the flour mix and single cream.
3. Whisk the egg whites to soft peaks and fold into the mixture. Spoon into the tin and bake for 1 hour or until a skewer comes out clean. Cool in the tin for 5 minutes, then turn out and cool completely.
4. To make the icing, mix the icing sugar into the coconut cream then beat in the butter. Cut the cake into squares, ice each one all over then sprinkle the top with coconut shreds. Lift carefully onto a plate.

Per serving

821 kcalories, protein 7.3g, carbohydrate 103.6g, fat 44.8 g, saturated fat 30.2g, fibre 1.3g, salt 0.51 g

Latest comments and suggestions

• Fakhira

  29 June 2008

  Fakhira commented on this recipe

  The coconut fancies look delicious but does anyone one know how much baking powder to use? Thanks.

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Ingredients

• 350g plain flour
• 1½ tsp baking powder
• 500g sugar
• 250g unsalted butter , at room temperature
• 200ml coconut cream
• 4 eggs , separated
• a few drops of vanilla extract
• 142ml carton single cream

ICING

• 150g butter , at room temperature
• 375g icing sugar
• 175ml coconut cream
• 50g shredded coconuts , toasted

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Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 1 hour 30 mins

Ingredients

• 350g plain flour
• 1½ tsp baking powder
• 500g sugar
• 250g unsalted butter , at room temperature
• 200ml coconut cream
• 4 eggs , separated
• a few drops of vanilla extract
• 142ml carton single cream

ICING

• 150g butter , at room temperature
• 375g icing sugar
• 175ml coconut cream
• 50g shredded coconuts , toasted

Per serving

821 kcalories, protein 7.3g, carbohydrate 103.6g, fat 44.8 g, saturated fat 30.2g, fibre 1.3g, salt 0.51 g

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