Winter Coconut Cake
This cake is a coconut lovers dream. It is simple to make and packed with fresh coconut, coconut oil and desiccated coconut. Topped with a coconut milk icing and it is picture perfect. The top looks like melting snow fall and it is perfect for the festive season.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9 inch loaf tin
Ingredients
Cake -
- 100 ml coconut oil
- 100 gm castor sugar
- 150 gm condensed milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 150 ml coconut milk full fat
- 2 eggs
- 175 gm all purpose flour
- 25 gm corn flour
- 50 gm desiccated coconut
- 50 gm freshly grated coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Icing -
- 150 gm icing sugar
- 2 tbsp coconut milk
- 1 tbsp desiccated coconut
Instructions
- Preheat the oven to 180℃ and line a 9 inch loaf tin with baking paper, set aside.
- In a mixing bowl add the coconut oil, castor sugar, vanilla, almond and whisk. Add the condensed milk, egg and whisk again. Add the coconut milk and whisk.
- Add the flour, corn flour, desiccated coconut, freshly grated coconut, baking powder, baking soda, salt and using a spatula fold until smooth.
- Pour into the prepared tin and bake for 60 mins or until a tooth pick inserted into the center comes out clean. Let it cool completely before icing.
- To make the icing, mix the coconut cream and icing sugar until its smooth. You can add the desiccated coconut into the icing or ice the cake and sprinkle the coconut on top.
- Remove the cake from the tin, glaze the top with the icing and sprinkle with the desiccated coconut. Slice and serve.
Notes
- Once the cake batter is mixed, do not over beat it or else it will get tough and dense after it is baked.
- The icing is optional but is it really?