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| 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.
Ingredients
- 1 cup self raising flour
- 1 cup sugar
- 1 cup dessicated coconut (toasted - optional)
- ¾ cup milk
Method
- 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
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| Coconut Cake |
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