Coconut Cake


Dry Mixture                               


  • 350 g Self-raising Flour
  • 1 tbs custard Powder
  • 1 tsp Baking Powder
  • 250 g Ground Coconut

Wet Mixture

  • 125 g Butter
  • 225 g Sugar
  • 2 Eggs
  • 200 ml Milk

Method

  1. Pre Heat Oven to 325 f  (160°)
  2. Sieve Flour, Custard Powder and Baking Powder into a bowl.
  3. Mix in Ground Coconut.
  4. In a separate bowl cream the butter and sugar until light and smoothish.
  5. Add 1 egg at a time to the creamed butter and sugar mix, blend one egg in at a time. before you blend the second one. Don't over blend.
  6. Add milk , mix until combined with egg mixture, but don't over mix.
  7. Add wet mixture to dry mixture.
  8. Blend together.
This should make a stiffish mixture, should plop of your wooden spoon, you don't want it to run off, nor do you want to have to scape it off.

If it's too stiff add a little more milk, if it's too runny add a little more flour.

Pour mixture into a loaf tin, only half  fill the loaf tin ( this allows the cake to rise).

This mixture will make 2 standard size loafs.

Bake in the middle of the oven for 50 mins.

Test by putting a skewer into the center, it should come out clean, if it doesn't bake for a few more minutes.

Leave to cool, although it tastes just as good warm !!!!



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