Coconut cake

  • Total Time

    1h 55m
    • Prep Time

      25m
    • Bake Time

      1h 30m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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This deliciously moist coconut cake is perfect for afternoon tea or a coffee morning with friends.

Method

  1. Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.

  2. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.

  3. Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.

  4. The cake can be eaten plain or topped with icing. To make icing, sprinkle the desiccated coconut into a pan, heat gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.

  5. Sieve the icing sugar into a bowl and gradually add the water or lemon juice. The icing should run off a spoon in thick ribbons. If not add a bit of water.

  6. Drizzle the icing over the cake, easing it around the sides. Sprinkle with the toasted coconut.

Let's Bake

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