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Moist Coconut Cake
This cake is so simple to make and tastes absolutely delicious. Cut into wedges and serve it warm with a dollop of cream or ice cream for dessert or a decadent afternoon tea or slice it for lunchboxes.
Ingredients:
2 cups self-raising flour
1-1/4 cups caster sugar
2 eggs lightly beaten
415g can coconut cream
2-1/2 cups desiccated coconut
Method:
Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased 30cm cake tin. Bake in preheated oven at 180 degrees for 35-40 minutes. Allow cake to cool in tin. Once cake is cool cover in coconut frosting and sprinkle with coconut.
Notes:
I don't use caster sugar - regular white sugar works just fine.
I use Aldi coconut cream because it's what I keep in the pantry.
This cake freezes well.
From the Cakes & Muffins Recipe File
Ingredients:
2 cups self-raising flour
1-1/4 cups caster sugar
2 eggs lightly beaten
415g can coconut cream
2-1/2 cups desiccated coconut
Method:
Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased 30cm cake tin. Bake in preheated oven at 180 degrees for 35-40 minutes. Allow cake to cool in tin. Once cake is cool cover in coconut frosting and sprinkle with coconut.
Notes:
I don't use caster sugar - regular white sugar works just fine.
I use Aldi coconut cream because it's what I keep in the pantry.
This cake freezes well.
From the Cakes & Muffins Recipe File