Coconut and coffee cake

Name: Coconut and coffee cake
Ingredients: 75 g/3 oz/6 tbsp butter, plus extra for greasing; 25 g/1 oz/2 tbsp caster (superfine) sugar; 175 g/6 oz/1½ cups plain (all-purpose) flour; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 175 g/6 oz/¾ cup golden (light corn) syrup; 40 g/1½ oz/½ cup desiccated (dry unsweetened shredded) coconut; 45 ml/3 tbsp ground coffee infused (steeped) in 75 ml/5 tbsp near-boiling milk for 4 minutes, then strained; 45 ml/3 tbsp ground coffee infused (steeped) in 75 ml/5 tbsp near-boiling milk for 4 minutes, then strained; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2 eggs, lightly beaten; 25 g/1 oz/⅓ cup shredded or flaked coconut, toasted; 25 g/1 oz/⅓ cup shredded or flaked coconut, toasted; 115 g/4 oz/½ cup butter, softened; 225 g/8 oz/2 cups icing (confectioners’) sugar, sifted

Preparation info

Serves
9

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Some flavours work particularly well together and make natural partners, such as coconut and coffee, and the combination is at its best here. Ground coffee has a good strong flavour that is perfect for this cake. It will keep for up to five days in an airtight container.

Ingredients

75 g/3 oz/6 tbsp butter, plus extra for greasing
25

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in square deep cake tin (pan) with baking parchment.
Heat the remaining butter, caster sugar, golden syrup and desiccated coconut in a pan, stirring with a wooden spoon, until completely me