Coconut cream cake
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
For the cake
- juice of 1 lemon
- 50g desiccated coconut
- 200ml carton coconut cream
- 85g fine or medium polenta
- 2 level tsp baking powder
- 140g butterat room temperature
- 140g golden caster sugar
- finely grated zest of ½ lemon
- 140g plain flour
Topping
- 2 tbsp toasted desiccated coconut
- 140g icing sugarsieved
Nutrition: per serving
- kcal411
- fat23g
- saturates17g
- carbs50g
- sugars30g
- fibre2g
- protein4g
- salt0.58glow
Method
step 1
Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
step 2
Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
step 3
When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.
