Spiced Coconut Cake
Using coconut milk instead of milk and butter makes this cake delicious and moist
Finish it with drizzled icing and coconut to dress it up or just leave it plain to have with a cup of tea.
Heat the oven to 180°C (fan 160°C)
Oil a 20cm springform tin and put a circle of baking paper in the bottom
Ingredients:
Cake:
- 100 ml of neutral vegetable oil – sunflower is good
- 300ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 250g self-raising flour
- 250g light brown soft sugar
- 75g desiccated coconut
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ of a nutmeg finely grated
Icing:
- 80g icing sugar
- 3 or 4 tablespoons of coconut milk
- Desiccated coconut to sprinkle
Method:
- In a large jug thoroughly mix the coconut milk, vanilla extract, vegetable oil and eggs.
- Put all the dry ingredients into a large mixing bowl - flour, sugar, desiccated coconut and spices.
- Either with an electric mixer or by hand, combine all the wet ingredients until you have a loose batter.
- Pour into your prepared tin and put on the middle shelf of the oven for about 1 hour. Check the cake after 50 minutes – if a skewer comes out clean it’s ready. If you think the top is getting burnt before the cake is cooked place a piece of baking paper or foil loosely on top.
- Let the cake cool for 15 or 20 minutes. While it cools make the icing. Put the icing sugar in a bowl and stir in as much coconut milk as you need to make a smooth drizzling icing.
- When the cake has cooled and firmed, remove from the tin and place on a serving plate. Drizzle the icing and immediately sprinkle with desiccated coconut.
Thanks to Fair Trade Foodie Fiona for sharing her recipe and images.