Name: Coconut cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10
Cuisine: British
Ingredients: 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

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Coconut cake

Coconut cake

Xanthe Clay

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Serves 10

More effort

Prep: 15 mins

Cook: 1 hr and 10 mins

Plus cooling

A star rating of 2.8 out of 5.8 ratingsRate

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A tasty party dessert with a juicy raspberry lime drizzle

Freezable

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Courgette & goat's cheese tart

A star rating of 4.8 out of 5.19 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal731
fat37g
saturates25g
carbs96g
sugars67g
fibre4g
protein11g
salt0.35g

low

Method

step 1

In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.
step 2

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.
step 3

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.

RECIPE TIPS

RASPBERRY LIME DRIZZLE

Purée 250g raspberries with 3 tbsp brown sugar. Rub through a sieve. Mix with 250g raspberries. Stir in zest ½ lime.

Recipe from Good Food magazine, June 2009

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A star rating of 2.8 out of 5.8 ratings

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