Now, this cake can be made in various ways, but the recipe I'm sharing has been a staple in my family for years. It’s our go-to for a quick and satisfying treat, perfect for any occasion. In fact, I whipped it up during a break while watching the heartwarming movie When Pigs Have Wings When Pigs have Wings.
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| Coconut Cake |
Ingredients:
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 using plain flower, add 1,5 tsp baking powder)
Process:
1. Preheat the oven to 170°C (340°F).
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then, fold in the vanilla sugar, almonds, and desiccated coconut.
4. Sift the flour and baking powder over the mixture, then gently fold it in. Be careful not to overmix.
5. Pour the batter into a greased cake tin and bake for 40 minutes, or until golden and a toothpick inserted comes out clean.
Serving Suggestions:
You can enjoy this coconut cake as it is, but for an extra touch, try a light topping. Here’s a simple, flavorful version I often use:
Light Coconut Topping:
50 g melted butter
2 tsp vanilla sugar
1 egg yolk
2 tbsp desiccated coconut
2 tbsp sugar
Mix all the ingredients together. Once the cake has cooled slightly, poke a few small holes in the top and drizzle the mixture over. Let it rest for a few minutes before serving to let the flavors soak in.
For an alternative, serve the cake plain with lightly whipped cream and some fresh berries like raspberries. It’s a fresh, elegant way to enjoy this classic treat!
Enjoy!
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