Coconut cake

Coconut cake

  • Rating: 3 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Serves 10

A tasty party dessert with a juicy raspberry lime drizzle

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal731
fat37g
saturates25g
carbs96g
sugars67g
fibre4g
protein11g
low insalt0.35g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2009

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.8 ratings

Sponsored content