Simple Coconut Cake
My impatience in waiting for the cake to cool made for an interesting cake alternative.
Ingredients
- 200 g butter well softened, plus extra for greasing
- 200 g caster sugar
- 100 g coconut flour
- 100 g self-raising flour
- 1 tsp baking powder
- 1 tsp almond extract or essence
- 4 egg [x-large or use 5 eggs]
For the Icing
- 140 g icing sugar
- 6 tsp lemon juice
Instructions
- Heat oven to 180C. Butter and line the base of 1x20cm round cake tin / form with baking paper.
- Using electric beater (or a blender), beat together all the cake ingredients with a pinch of salt until very smooth (important), then spoon into the tins and level the top by tapping the tin on the counter - (important step to get the air out). Bake for 35 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.
- When the cake has finished cooking take out to the oven. Make the icing at this stage.
- Use a whisk and mix icing sugar and lemon juice till a runny consistency. Now pour over the hot cake and use a large spoon to cover the entire top of the cake. The icing will seep into the cake (This impatient step turned out to be a great alternative to the norm - the icing on the inside make the cake moist and had that great lemon flavour). You could serve warm or cold, with or without cream.
Tried this recipe?Let us know how it was!
