CREAMY COCONUT TOPPED CAKE
I am always on the lookout for different cake recipes, then found the idea for this in an old book, adjusted it to my tastes and made it right away! Well I never, so yummy. The creamy coconut topping is just delicious and gooey.
You will need a 9” spring form tin, lined [but not over the top of the sides] and well buttered. Pre heat your fan oven to 180C
2 large eggs
11 oz caster sugar
6 oz plain flour
2 level teaspoonfuls baking powder
5 fl oz buttermilk [or milk]
3 oz melted butter
In a medium bowl:
Whisk the eggs and sugar together until thick and fluffy. Mix the flour and BP and sift into the eggy mix, alternatively with the buttermilk. Mix well. Stir in the melted butter, then tip this into your prepared tin. Bake for 30 mins
Meanwhile:
The Creamy Coconut topping.
2-3 oz desiccated coconut
5 oz caster
3 tablespoons melted butter
3 tablespoon double cream
1 tablespoon flour
Place all these ingredients into a saucepan, and under a low heat, stirring continuously, bring to the boil. Set aside until you are ready.
After 30 mins, take the cake out of the oven and spoon the topping evenly over the cake. Pop it back into the oven for a further 10 - 12 minutes until lovely and golden.
Cool as usual on a rack, then tuck in. I guarantee you will love it
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