Coconut cake

Name: Coconut cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams block creamed coconut, chopped; 3 Tbsps rapeseed or groundnut oil; 200 grams full-fat soft cheese; 600 grams sugar; 5 larges eggs; 2 teaspoons vanilla extract; 375 grams plain flour; 175 grams desiccated coconut; 1 serving icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve

If you want to add more lacto ovo vegetarian recipes to your recipe box, Coconut cake might be

Instructions

In a small pan, heat the creamed coconut gently until it melts.

Ingredients you will need

Creamed Coconut

Equipment you will use

Frying Pan

Mix in oil, then pour into a large bowl. Leave to cool.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Line a deep 20 x 30cm baking tin with baking parchment.

Add cheese and sugar to the cooled cream, then beat until light and fluffy.

Ingredients you will need

Cheese

Cream

Sugar

Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.

Ingredients you will need

Vanilla Extract

Coconut

All Purpose Flour

Egg

Salt

Scrape into the tin.

Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack.

Equipment you will use

Oven

Skewers

Serve, dusted with icing sugar and cut in wedges.

Ingredients you will need

Powdered Sugar

Pour on the drizzle, add coconut curls and zest, if using.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

200grams

block creamed coconut, chopped 3Tbsps

rapeseed or groundnut oil 200grams

full-fat soft cheese 600grams

sugar 5larges

eggs 2teaspoons

vanilla extract 375grams

plain flour 175grams

desiccated coconut 1serving

icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Coconut Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.