Food Monday ~ Coconut Cake

Coconut Cake
Preheat the oven to 180°C

8 ozs Self  Raising Flour
4 ozs Butter
4 ozs caster sugar
3 ozs desiccated Coconut
1 Egg, beaten
6 tablespoons Coconut Milk

Sift flour into a bowl & rub in butter to form fine breadcrumbs.  Stir in caster sugar and desiccated coconut.  Add beaten egg and coconut milk.  Spoon into an oiled and lined 1 lb loaf tin.  Smooth surface and bake for an hour, or until a skewer inserted in centre of the cake comes out clean.  Cool in tin.

6 thoughts on “Food Monday ~ Coconut Cake

  1. Alice

    I’ve begun avoiding making cakes because with just the two of us it lasts far too long and we both get tired of it, not to mention too much sugar for us. Though you don’t mention serving, it appears to be small enough (in that size pan) that you could use it up reasonably quickly, or perhaps freeze some for later. Those appeal to me these days.

  2. Grannymar Post author

    Alice – I am of the generation where we had a slice of cake every time we made coffee or tea. In our house that cake would hardly make eight slices.

  3. Alice

    In my family, dessert was for the weekends–usually at Grandma’s house–and for company, thereby keeping it special. Nowadays I’m somewhat spoiled and seem to need a tiny bit of sweet after dinner. Now I keep cookies on hand for that very reason and limit myself to two only. It works well in letting me feel I’m staying within healthy bounds. Only during travel do I let go and just enjoy–really fine desserts with every dinner! Could that be why I’ve taken so to traveling!!!? 🙂

  4. Grannymar Post author

    Alice – We were spoiled growing up, we had dessert and then hot/warm cake from the oven with the tea or coffee after the meal. It is a wonder we were not all Michelin men lookalikes.


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