Indulge in a moist decadent coconut cake that is easy to make and absolutely delicious. The whipped cream frosting blends so perfectly with the cake and the toasted desiccated coconut perfectly adds to its nutty flavour. Enjoy!
Ingredients
7 tablespoons margarine
7 tablespoons sugar
2 eggs
1 cup all-purpose flour
1 tablespoon baking powder
50 ml milk
2 1/2 tablespoons desiccated coconut + 1 tablespoon extra to be toasted
Whipped cream frosting for decoration
Method
1. Grease the baking tin or sufuria with margarine. Dust with flour. You can also use parchment paper.
2. Add sugar, margarine and 1 egg to a bowl. Use a fork and beat till they combine.
3. Add the baking powder to the flour.
4. Add 1/2 of the flour to the mixture and beat to combine.
5. Add the remaining half of the flour, egg and milk. The batter will be of dropping consistency.
6. Fold in 2 1/2 tablespoons of desiccated coconut.
7. Bake for 1 hour until the skewer comes out clean. Allow to cool for a few minutes in the tin then remove and cool completely on a wire rack.
8. Meanwhile, toast the remaining desiccated coconut in the oven for 5 minutes till brown.
7. Decorate the cake with whipped cream frosting and toasted coconut. Enjoy!
Refresh 