Tuesday, 11 December 2012

Light Coconut Cake - Recipe

The other day, I felt like eating something light and sweet. Instantly I thought of my sticky chocolate cake (kladdkaka) but that is way to heavy and I was craving coconut, so I decided to make a coconut cake.
Now this cake can be made in different ways, but this particular recipe have been used in my family for years and is a favorite cake we often bake. The cake is easy to make and don't require a lot of time. I actually made it quickly during a break when we were watching a lovely movie: When Pigs have Wings.

Coconut Cake

1,5 dl desiccated coconut
100 g butter
2 eggs
1 dl milk
3 dl self-raising flour
1 tsp vanilla sugar (or use 1 tps vanilla extract)
2 dl sugar
3/4 tsp baking powder
1/4 cup of toasted flaked almonds
(if you use plain flower, use 1,5 tsp baking powder)

1- First let mix the room temperature butter with sugar until it is creamy.
2- Mix in one egg at a time, then add the vanilla sugar, almonds and the desiccated coconut.
3- Sift the flour and baking powder over the mix and gently fold it in, do not mix!
4- Put the cake batter into a cake tin and bake it for 40 minutes, 170 degrees.

The lovely smell should fill the house after a while. Right before you take it out and let it rest for a little while, you should make a lovely cup of tea to enjoy with the cake. Just writing this makes me wanna go and bake it again :)

You can eat this cake just the way it is or you can make a topping. Some use a coconut butter cream topping. I have a lighter version of a topping, which I use sometimes. Do the following for the light topping:
50 g melted butter mixed with 2 tsp vanilla sugar, 1 egg yolk, 2 tbsp desiccated coconut, 2 tbsp sugar. Mix it and make small wholes in the cake top and pour it over and let it rest for a while before serving.

A lovely way of serving the coconut cake without any topping, is to use some lightly wiped cream and fresh fruits like raspberries.


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