Coconut Cake
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 cake
ingredients
- 250 g butter
- 1⁄2 cup caster sugar
- 3 egg yolks
- 1 cup sifted self raising flour
- 1⁄2 cup milk
- 1⁄2 teaspoon vanilla essence
-
For Coconut Topping
- 3 egg whites
- 1⁄2 cup caster sugar
- 1 cup desiccated coconut
directions
- Line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
- Cream butter and sugar together until light and fluffy. Add egg yolks, beating well.
- Fold in flour alternately with milk and vanilla. Pour into the prepared tin.
- Prepare topping.
- Whisk egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Gently fold coconut into mixture.
- Spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
- Bake in a moderate oven(180 degreesC) for 40-45 minutes or until cooked when tested. If more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
- Cool cake for 5 minutes before turning onto a wire rack to cool completely. This cake can also be served warm if preferred.
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RECIPE SUBMITTED BY
I love cooking desserts are my favourite. Right now I try hard to satisfy my youngest critic my 3 year old son.