Coconut Cream Cake
A milky-white coconut loaf — coconut milk and desiccated coconut layered into a milkmaid batter with cashew meal for body. Pale, tender and tropical.
Per serving
Ingredients
- 140 gButter, soft
- 200 gCondensed milk (milkmaid)
- 90 gSugar
- 1/2 tspCoconut essence
- 170 gMaida (flour)
- 25 gDesiccated coconut
- 2 tspBaking powder
- 1 tspBaking soda
- 40 gCashew powder
- 200 mlCoconut milk
Method
- 1
Sieve together maida, baking powder, baking soda, cashew powder and desiccated coconut.
- 2
In a separate bowl beat butter, sugar, condensed milk and coconut essence together until pale and fluffy.
- 3
Add the dry ingredients to the butter mix in 3 additions, alternating with the coconut milk. Start and end with the dry mix. Fold gently — do not whip the batter.
- 4
Pour into a greased and lined 7-inch tin and tap once on the counter to release air bubbles.
- 5
Bake in a preheated 170°C oven for 35 to 40 minutes until golden and a skewer comes out clean. Cool fully before slicing. Optionally dust with extra desiccated coconut on top.