Coconut Cake
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1/2 cup sugar
3 eggs
1/4 cup condensed milk
3/4 cup coconut milk
1/4 cup coconut flakes or dessicated coconut

1/4 cup coconut milk
3 tablespoon condensed milk
pinch of salt
coconut flakes, sweetened or unsweetened
Preheat oven to 160c. Grease loaf pan thoroughly with coconut oil or any vegetable oil. 
In a bowl, mix flour, baking powder and salt. Set aside. 
Cream butter and white sugar using a stand mixer or by-hand until mixture becomes light and fluffy. Add eggs one at a time, beating well after each addition (don’t worry if mixture starts to curdle). Gradually add half of the flour mixture while lightly beating; add the condensed milk and half of the coconut milk. Add remaining flour and coconut milk, beating until combined (do not overmix). Stir in coconut flakes.
Pour batter into the greased loaf pan. Lightly tap pan against the work surface twice to get rid of air bubbles. Bake for 1 hour and 15 minutes. To check doneness, insert a wooden skewer in the middle of the cake; it should come out clean. 
For the topping, combine all ingredients in a small pan. Stir and simmer for 1 to 2 minutes only.
When the cake is ready, run a thin knife in the outer edges of the cake. Transfer to a serving plate (be careful, it’s still hot!). Prick holes all over the top of the cake using a fork or skewer. Slowly pour the topping all over the top of the cake then sprinkle the coconut flakes. 
Slice into serving pieces. Best with coffee or tea!

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