Sunday, 4 September 2011

Dreamy Creamy Coconut Cake


A few friends of mine have recently celebrated Eid, a Muslim festival that marks the end of the fast of Ramadan. As they missed out on my baking during Ramadan, I promised to make up for it by baking them a special celebration cake for Eid and as they are both huge fans of coconut cake this is the one I made for them.

Whether you're celebrating something special or just fancy a treat this is a great cake to have at the table; it’s moist, light, creamy and the coconut gives it a wonderful flavour. I cut the cake in half and decorated individually as it was for two people, but you can keep it as one luscious loaf if you like! I hope you enjoy baking it as much as my friends enjoyed eating it and for all those who do celebrate the Muslim festival a slightly belated…Eid Mubarak!


 






Dreamy Creamy Coconut Cake

Ingredients

175g unsalted butter
175g caster sugar
1tbsp creamed coconut
3 eggs, lightly beaten
175g self-raising flour
1tsp baking powder
50g desiccated coconut

Topping

20g desiccated coconut
100g icing sugar
1tsp creamed coconut
a few tablespoons of cold water

Preheat the oven to 180C/gas 4 and line a loaf tin with baking paper, grease lightly.
In a large bowl beat the butter until soft and creamy. Add the sugar and creamed coconut and beat until very pale.

Beat in eggs until well combined and sift over the flour, baking powder and pour in the desiccated coconut. Beat the mixture with a wooden spoon until all traces of the flour have gone.

Pour the mixture into a prepared tin, using a spatula to smooth the top, and bake in the oven for 40-50 minutes or until skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn onto a wire rack to cool completely.

Meanwhile, line a baking tray with baking paper and spread the 20g desiccated coconut over. Place in the oven for about 3 minutes until lightly toasted. Remove and leave to cool.

Place the icing sugar in a bowl and mix with the cream coconut and just enough water to give a thick consistency. Spread the icing over the cake, allowing it to drip down the sides and sprinkle over the toasted coconut. Leave for about 5-10 minutes for the icing to set and you're ready to serve!

Belle's Top Tip
If you like a citrus kick to your cakes you can make this a coconut and lime cake by replacing the creamed coconut in the cake and icing with a teaspoon of lime juice.  Add the zest of two limes to the cake mixture before baking and save a little to sprinkle over the icing later.