Sunday, November 21, 2010

Coconut Cake Recipe

Coconut polenta cupcake with vanilla custard sauce
This is one of the simplest cake recipes I have ever come across. It requires only 4 ingredients, and cake mix is not one of the ingredients. Neither are eggs or butter. In spite of the absense of eggs and butter, the cake is moist, bit dense in a good way, with a relatively intense coconut flavour. And it is also very easy to remember, 1 part each of self raising flour, sugar and coconut and ¾ milk. What I do is mix together equal parts of flour, sugar and coconut, then add milk until it forms the right consistency. I don’t measure milk. There you go, that’s the whole recipe.

You can vary the recipe relatively easily. I substituted half of the flour with polenta. The coconut polenta cake was delicious. 

  • 1 cup self raising flour
  • 1 cup sugar
  • 1 cup dessicated coconut (toasted - optional)
  • ¾ cup milk
  • Preheat oven to 180 degrees
  • Mix milk and sugar
  • Add shifted flour and coconut and mix well
  • Bake for around 30 minutes

Note: If you don't have self raising flour, a substitute is 1 cup flour, 1½ teaspoon baking powder and ¼ teaspoon salt

Coconut Cake

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...