I am writing this entry in advance, because I am pretty sure we will not be eating anything much on Sunday. In fact I can almost feel a takeaway coming on, probably fish and chips. BUT I am trying to adhere to a recipe per day so....
Coconut cake
This is basically a rather grand Victoria sponge. It can be made by the one bowl method.
Soak 2 oz (60g) desiccated coconut in a little milk; put 150g self raising flour, 125 g soft marge or softened butter, 125g of caster sugar, 2 eggs, a teasp of baking powder and a little vanilla essence and finally the coconut in a bowl together and mix well. Grease 2 x 7 in (17cm) cake tins and divide the mixture between them. Cook for 15-20 mins in a medium oven - Gas 4/180 degrees. Cool on a cake rack and sprinkle with kirsch/fine old arak/any old fruity liqueur you want to use up. Spread with either strawberry or raspberry jam - or if you think it's all going to be eaten, fresh strawberries lightly macerated in lemon juice and sugar or orange juice and sugar or whatever you like, or fresh raspberries or fresh mango pulp. Whisk about 300ml (or a little less 250?) double or whipping cream, flavour with a few drops vanilla and a spoon of caster or icing sugar. Spread part over the middle of the cake, put cakes together and use the rest of the cream for the top. Coconut flakes, quickly toasted in a pan and allowed to cool, make a good topping, as does desiccated coconut similarly treated.
This is a very nice cake. It is usually fairly moist, but can be a bit hefty sometimes. The baking powder seems to help, as does moistening the coconut.
Coconut cake
This is basically a rather grand Victoria sponge. It can be made by the one bowl method.
Soak 2 oz (60g) desiccated coconut in a little milk; put 150g self raising flour, 125 g soft marge or softened butter, 125g of caster sugar, 2 eggs, a teasp of baking powder and a little vanilla essence and finally the coconut in a bowl together and mix well. Grease 2 x 7 in (17cm) cake tins and divide the mixture between them. Cook for 15-20 mins in a medium oven - Gas 4/180 degrees. Cool on a cake rack and sprinkle with kirsch/fine old arak/any old fruity liqueur you want to use up. Spread with either strawberry or raspberry jam - or if you think it's all going to be eaten, fresh strawberries lightly macerated in lemon juice and sugar or orange juice and sugar or whatever you like, or fresh raspberries or fresh mango pulp. Whisk about 300ml (or a little less 250?) double or whipping cream, flavour with a few drops vanilla and a spoon of caster or icing sugar. Spread part over the middle of the cake, put cakes together and use the rest of the cream for the top. Coconut flakes, quickly toasted in a pan and allowed to cool, make a good topping, as does desiccated coconut similarly treated.
This is a very nice cake. It is usually fairly moist, but can be a bit hefty sometimes. The baking powder seems to help, as does moistening the coconut.
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| A handy guide to coconut dimensions - flakes on the left |
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