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Coconut ultimate cream cake

Prep: 25 mins
Cook: 55 mins
Coconut ultimate cream cake
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

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