Coconut ultimate cream cake
Prep:
25 mins
Cook:
55 mins
A beautiful creamy exotic coconut cake to serve to friends or family.
Juice of 1 lemon
50g desiccated coconut
200ml coconut cream
85g fine or medium polenta
2 level tsp baking powder
140g butter at room temperature
140g golden caster sugar
Finely grated zest of ½ lemon
140g plain flour
Topping
2 tbsp toasted desiccated coconut
140g icing sugar, sieved
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line an 18cm round cake tin with baking parchment.
Mix and cream together the butter and sugar until soft.
Add 150ml of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes out clean.
Remove from the oven and cool in the tin.
When cold, remove the cake from the tin, peel away the paper and put the cake on a plate.
Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but creamy icing.
Spread the icing over the cake, then sprinkle the toasted coconut over top.
Serves
10
Preparation Time
25 minutes
Cooking Time
55 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
