Coconut cream cake

Coconut cream cake

  • Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Cuts into 10 slices

A tempting egg-free cake with a taste of the exotic to it

  • Freezable (Can be frozen when uniced)
  • Egg-free
Nutrition:
HighlightNutrientUnit
kcal411
fat23g
saturates17g
carbs50g
sugars30g
fibre2g
protein4g
low insalt0.58g
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Ingredients

For the cake

Topping

Method

  • STEP 1

    Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.

  • STEP 2

    Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.

  • STEP 3

    When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

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    Overall rating

    Rating: 4 out of 5.28 ratings
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