Triple Coconut Cake

This is my mums’ favourite cake ☺️

It’s super easy and quick to prepare and doesn’t make much of a mess.

Ingredients:

• 2 cups of flour

• 1.5 cups of brown sugar

• 4 eggs

• 1 cup good quality coconut cream (the type you get in glass or can, not the nut milk alternatives)

• 2 tbs desiccated coconut

• 1tbs baking powder

• Extra coconut flakes to decorate

For the dressing:

• 1 can condensed milk

• 1 cup desiccated coconut

• 1/4 cup coconut cream

Method

In the blender, mix the eggs, coconut cream, sugar and coconut.

Pour the liquid into a bowl.

Sift the flour and baking powder into the same bowl and mix until well combined.

Bake in a lined cake tin at 180C until golden and a knife comes out clean. Approximately 30mins depending on your oven.

While the cake is cooling, prepare the dressing.

In a pot over low to medium heat, place all ingredients and stir until it begins to bubble and when you run your spatula down the middle, you can clearly see the pot for a second.

Pour directly over the cake.

Pace the coconut flakes on a baking tray and bake at 160 °c until golden.

This does not take long, so watch it carefully so it does not burn!

Sprinkle some flakes over your cake to finish it off and serve.

Change it up!

if you would like to turn this into a Brazilian ‘cold cake’.

Bake the cake in a rectangular tin, poke the cake with a fork all over and mix some icing sugar, coconut cream and milk and por over the cake.

Place on the fridge to allow the cake to soak overnight, then dress it. It will be extra moist and soft.