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need help with a coconut cake
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davsidipp
Posts: 11,514 Forumite
please could anyone help with some recipes for coconut sponge cake as son is home from uni and begging me to make one but cant find any in my books thanks all.
Before you point fingers,make sure your hands are clean !;)
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Comments
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Strictly speaking it's not a coconut cake.. it's more a coconut flan but it's very nice. In this hot weather highly recommended out of the fridge with a little cream.
Impossible Coconut Pie
While baking the ingredients will do the seemingly impossible and change from a sloppy mess and will separate into 3 layers - a crisp base, a creamy custard centre and a chewy coconut topping.
½ tsp vanilla extract
4 eggs
¾ pt milk
2 oz soft butter
3 oz plain flour
4 oz desiccated coconut
6oz caster sugar
½ tsp baking powder
¼ tsp salt
Preheat oven to 180 degrees
Grease a 9 inch round baking tin.
Place all ingredients in a large mixing bowl and beat or whisk all ingredients until everything is really well combined.
Pour into tin.
Bake in oven for 50 minutes or until the top is puffed up and a crunchy golden brown.
Allow to cool for at least 10 minutes before eating (during this time the pie will deflate slightly).
Serve warm or cold.0 -
Coconut Cake (serves 10)
6oz (175g) icing sugar
4oz (115g) plain flour
12 fl oz (375ml) egg whites (about 12)
1 1/2 tsp cream of tartar
8oz (225g) caster sugar
1/4 tsp salt
2 tsp almond essence
3 1/2 oz (100g) dessicated coconut
For the icing on the cake (if you want icing):
2 egg whites
4oz (115g) caster sugar
1/4 tsp salt
2 tbsp cold water
2 tsp almond essence
7 oz (200g) dessicated coconut, toasted0 -
Sift icing sugar and flour into a bowl and set aside.
Beat the egg whites with the cream of tartar until very thick, add the caster sugar 2 tablespoons at a time and beat it. Continue beating until stiff and glossy then beat in the salt and almond essence.
One heaped teaspoon at a time, sprinkle the flour mixture over the meringue. quickly folding until just combined. Fold in the desicated coconut in 2 batches.
Transfer to an ungreased non-stick cake tin (10in) bake until the top of the cake springs back when touched lightly, 30-35mins, 350F/180C/Gas 4.
As soon as the cake is done turn the tin upside down and let it cool for about 45mins.
For the icing, combine the egg whites, sugar, salt and water in a heatproof bowl, beat with a mixer until well blended. Set the bowl over a pan of boiling water and continue beating until the icing is stiff (abt 3mins). Remove from the pan and stir in the almond essence.
Unmould the cake onto a serving plate, spread the icing gently over the top and sides of the cake. Sprinkle with toasted coconut. Voila, coconut cake. Very nice it is too. :T0 -
110gm Sugar
110gm Margarine
225gm SR Flour
2 Beaten Eggs
60gm Coconut soaked in 1/4 pint milk for 2hours.
Cream together the margarine and sugar until light and fluffy, gradually add the beaten eggs and the flour.
Mix in coconut and milk. The mixture will be quite sloppy.
Spoon into lined 2lb loaf tin or 8" round deep cake tin.
Bake 160*c 1hour 15mins or until cooked in the centre (test with a skewer)
Cuts better next day.0 -
thanks to all posters with your lovely recipes i will be making the coconut pie today so will let you all know how it it turns out cheersBefore you point fingers,make sure your hands are clean !;)0
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flourgirl do you use fresh coconut or dessicated thanksBefore you point fingers,make sure your hands are clean !;)0
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I use dessicated coconut. usually ASDA Smartprice.0
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thanks fourgirlBefore you point fingers,make sure your hands are clean !;)0
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Dessicated cocnut is MUCH cheaper in Indian shops, if you have any near you!
Ex board guide. Signature now changed (if you know, you know).0 -
this from st delia is absolutely devine :drool:
and once you get going, its not half as complicated to make as you thought it was going to be. getting into the coconut is the only complicated part (see recent thread for hints and tips on that though
) know thyselfNid wy'n gofyn bywyd moethus...0
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