Coconut Cake
Member recipe

Coconut Cake

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(26 ratings)

Member recipe by

Servings

Serves 8

Delicious moist coconut cake, perfect as a tea time treat!

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Ingredients

  • 225g/6 oz self-raising flour
  • pinch of salt
  • 115g/4 oz butter, cut into small pieces, plus extra for greasing
  • 115g/4 oz demerara sugar
  • 100g/3½ oz grated coconut, plus extra for sprinkling
  • 2 eggs, lightly beaten
  • 4 tbsp milk

Method

    1. Preheat the oven to 160C/325F/Gas Mark 3. Grease a 900-g/2-lb loaf tin and line with baking paper.
    2. Sift the flour and salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
    3. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
    4. Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake in the preheated oven for 30 minutes.
    5. Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 30 minutes, until well risen and golden and a skewer inserted into the centre comes out clean.
    6. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Comments, questions and tips

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Sue69
31st Oct, 2013
Beautiful moist cake. Changed recipe slightly by adding quite a lot more milk and a tsp of baking powder. Used the creaming method rather than the rubbing in method and added the extra milk to form a victoria sponge kind of consistency. Made 18 cup cakes and topped with plain icing & toasted coconut.
jowhittjo
26th May, 2013
easy to make
lynndy22
24th Feb, 2013
Please check the imperial to metric conversion on this recipe, as 225g is equal to 8oz, not 6oz. I had to use an extra egg and more milk to get it to soft dropping consistency. I hope its as nice as the one my nan used to make!
lynndy22
24th Feb, 2013
Please check the imperial to metric conversion on this recipe, as 225g is equal to 8oz, not 6oz. I had to use an extra egg and more milk to get it to soft dropping consistency. I hope its as nice as the one my nan used to make!
linda09
22nd Feb, 2013
5.05
I have done this recipe for the last two weeks the first week as the big cake and today as little individual cakes They're Delicious some of the best I've ever made thank you for the recipe
lynnewoodland
6th Feb, 2013
Added extra milk to obtain right consistency but still came out quite dry. Good with custard though!
sparkle300
5th Nov, 2012
Hi I double up this recipe to make 2 cake not sure how it will turn, as it looked a bit dry, I added more milk but did't won to spoil it. Oh well we will have to wait and see how it turns out. happy cooking everyone x
sparkle300
5th Nov, 2012
I've just double the amount to make 2 cake, I hope it will be ok. As it looked a lot like pastry quite dry. tried to add more milk but was worried it would spoil it. Oh well that's life.
rosella_74
6th Oct, 2012
4.05
Delicious its the perfect cake for me because I love coconut! Its not too sweet its just right..thanks for the recipe
jnmartin
16th Jun, 2012
Very easy to make. I put glacé icing on the top with desiccated coconut sprinkled over.

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