I know I am! That's why I tried out the Coconut Cake from the Times Newspaper. I was actually surprised they had spelling mistakes/typos on their recipe! So the version below is hopefully error free.
And the picture below is how it turned out! Delicious with a glass of milk!
- 175 g self-raising flour
- 1tsp baking powder
- 175 g butter, cut into cubes
- 175 g golden caster sugar
- 3 eggs, lightly beaten
- 50 g sweetened tenderised coconut or desiccated coconut
- Finely grated zest and juice of 2 limes
- Preheat the oven to 180C and line a tin with the non-stick baking parchment or butter a cake tin.
- Put the flour, baking powder, butter, sugar, eggs, coconut and lime zest and juice into a large bowl and mix together with an electric whisk. Start off slowly, and then gradually increase the speed. If you haven't got a mixer, put all the ingredients into a large bowl and mix with a wooden spoon until light and fluffy.
- Pour the mixture into a prepared tin and bake for 45-55 minutes or until skewer inserted into the center comes out clean. Leave to cool in the tin for 10 minutes, then turn onto a wire rack to cool completely.
- This wasn't in the recipe - but I added ready-made vanilla buttercream icing (which I bought at the superstore) on the cake when it was completely cool - then I added a generous amount of desiccated coconut.
And as the French say Bon Appetite, the Egyptians say, Bel Hana Wel Shefa!