Coconut cake, simple easy and quick to make.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought fruit spread

Fruit puree is lower in sugar.

Grease and flour a 900 gram (2 pound) loaf tin.

Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) or gas mark 4.

In a mixing bowl, whisk together the eggs and sunflower oil.

Add sugar to the mixture and continue whisking.

Incorporate homemade vanilla extract into the mixture.

Add desiccated coconut and salt, mixing well.

Add 1 teaspoon of baking powder and self-raising flour to the mixture; if using plain flour, add an additional 1.5 teaspoons of baking powder for a total of 2.5 teaspoons.

Mix until combined; the batter will be runnier than ordinary cake batter.

Pour the batter into the greased and floured loaf tin.

Bake in the preheated oven for 50 minutes, checking with a cocktail stick to ensure it comes out clean.

If the stick is sticky, bake for an additional 5 minutes.

Once baked, let the cake cool in the tin for 10 minutes before transferring to a wire rack.

Run a thin-bladed knife around the edges of the tin if the cake is reluctant to come out.

Spread a generous quarter of homemade strawberry jam over the top of the cake.

Sprinkle additional desiccated coconut over the jam layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens