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Ingredients
| salted butter: 250 g |
| caster sugar (superfine): 1/2 cup |
| eggs: 3 (yolks) |
| self-rising flour (sifted): 1 cup |
| 2% milk: 1/2 cup |
| pure vanilla extract: 1/2 tsp |
| eggs: 3 (whites) |
| caster sugar (superfine): 1/2 cup |
| dried shredded coconut meat (shredded): 1 cup |
Coconut Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
- Cream butter and sugar together until light and fluffy. Add egg yolks, beating well.
- Fold in flour alternately with milk and vanilla. Pour into the prepared tin.
- Prepare topping.
- Whisk egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Gently fold coconut into mixture.
- Spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
- Bake in a moderate oven(180 degreesC) for 40-45 minutes or until cooked when tested. If more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
- Cool cake for 5 minutes before turning onto a wire rack to cool completely. This cake can also be served warm if preferred.