Coconut cake

 

  BodyChef

Ingredients

·         200g block creamed coconut, chopped

·         3 tbsp rapeseed or groundnut oil

·         200g tub full-fat soft cheese

·         600g sugar

·         5 large eggs

·         2 tsp vanilla extract

·         375g plain flour

·         175g desiccated coconut

·         icing sugar, raspberry lime drizzle (see below), coconut curls and lime

zest (both optional) to serve

Method

1.    In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.

2.    Heat oven to 160C/140C fan/gas 3. 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. 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.

3.    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. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.

  BodyChef