Toasted Coconut Cake Recipe

Toasted Coconut Cake Recipe


1 cup desiccated coconut

185g butter

1 cup fine brown sugar

1 tbsp golden syrup

3 eggs

pinch of salt

1 tsp vanilla essence

2 1/4 cups self-raising flour

6 tbsp milk

1/4 cup desiccated coconut


Butter icing

1 cup icing sugar

125g butter

1/2 tsp vanilla essence



Stir desiccated coconut in frying pan over low heat until golden brown. Remove from pan and cool. Cream butter and sugar till light and creamy. Beat in golden syrup. Add eggs gradually, beat well. Add 3/4 cups toasted coconut, salt and vanilla. Fold in flour and milk. Pour the batter over greased round cake tin. Bake in preheated 180 Celsius oven for 45 minutes or until a skewer comes out clean when inserted into centre. When cool, ice with butter icing and sprinkle with the balance toasted coconut.

Butter icing- combine all ingredients and beat well.

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