Coconut Milk Cake

Name: Coconut Milk Cake
Yield: 18cm Round Cake Tin
Cuisine: British
Ingredients: 60 g Butter *melted; 3/4 cup Caster Sugar *reduce to 1/2 cup for less sweet cake; 1/4 teaspoon Salt; 2 Eggs; 1 can (270 g) Coconut Milk *about 1 cup (250ml); 1/2 teaspoon Vanilla Extract *optional; 1 & 1/2 cups Self-Raising Flour; 1/2 cup Thickened Cream; 1 tablespoon Caster Sugar; 1 teaspoon Rum; Sweetened Shredded Coconut

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, I baked ‘Coconut Cake’. As it was made with Desiccated Coconut, it had grainy texture. Some people like the grainy texture of Coconut Cake, but some people don’t. So, today I made this cake without Desiccated Coconut. It’s actually based on my ‘Pancakes‘ recipe. I used Coconut Milk and added some melted Butter. This cake smells amazing.

Hiroko Liston @hirokoliston

Saved

Ingredients

18cm Round Cake Tin

60 gButter *melted
3/4 cupCaster Sugar *reduce to 1/2 cup for less sweet cake
1/4 teaspoonSalt
2Eggs
1 can (270 g)Coconut Milk *about 1 cup (250ml)
1/2 teaspoonVanilla Extract *optional
1& 1/2 cups Self-Raising Flour
Decoration
1/2 cupThickened Cream
1 tablespoonCaster Sugar
1 teaspoonRum
Sweetened Shredded Coconut

Saved

Steps

1

Preheat oven to 170℃. Line the base and sides of 18cm round cake tin with baking paper. *Note: You can use a similar size tin in any shape. Standard size loaf tin is also suitable as this cake cracks like Pound Cake.
2

Beat melted Butter, Sugar and Salt. Add Eggs, one at a time, and beat well. Add Coconut Milk and Vanilla, and beat until smooth and blended well. Sift in Flour and mix to combine.
3

Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 40 minutes OR until cooked though.
4

Turn out on the wire rack. Carefully peel away baking paper, then leave to cool.
5

Decoration is optional. Today I decorated with whipped Cream and Sweetened Shredded Coconut.