Coconut Cake

Name: Coconut Cake
Yield: Makes 1 Cake
Ingredients: 115 g/4 oz/generous ½ cup caster (superfine) sugar; 140 g/5 oz/1⅔ cups desiccated coconut; 5 ml/1 tsp grated lemon rind; 100 g/3½ oz/7 tbsp butter or margarine, softened; 2 large eggs, lightly beaten; 85 g/3 oz/¾ cup self-raising (self-rising) flour; 115 g/4 oz/1⅓ cups desiccated (dry unsweetened shredded) coconut; 2 eggs, lightly beaten; 115 g/4 oz/1 cup self-raising flour; 150 g/5½ oz/1⅞ cups desiccated coconut; 3 eggs, lightly beaten; 85 ml/3 fl oz/⅜ cup sour cream; 10 ml/2 tsp grated lemon rind; 75 g/3 oz/6 tbsp butter or margarine, softened; 55 ml/2 fl oz/¼ cup sour cream; 115 g/4 oz/½ cup butter or margarine, softened; 140 g/5 oz/¾ cup caster sugar; 150 g/5½ oz/⅔ cup caster sugar; 70 ml/2½ fl oz/scant ⅓ cup sour cream; 100 g/3½ oz/scant 1 cup self-raising flour; 7.5 ml/1½ tsp grated lemon rind

Preparation info

Makes
1
Cake

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Desiccated coconut gives this simple, speedy cake a wonderful moist texture and delectable aroma.

Ingredients

Small

75 g/3 oz/6 tbsp butter or margarine, softened

Cake
Vegetarian

Method

Remove the kneading blade from the bread pan, if detachable. Line the base of the pan with baking parchment.
Cream the butter or margarine and sugar together until pale and fluffy, then add the eggs a little at a time, beating well after each addition.