Wendy’s Coconut Cake

While I am tearing up the slopes in the French Alps, I have planned a great post for you guys.  Wendy’s Coconut Cake is an absolute treat!  Wendy is a good friend of mines mom and he used to bring one back after the university holidays.

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Unfortunately for him, he landed up sharing the cake with me and the girls I lived with every time and although I have never met his mom, this cake is enough to know that she is pretty awesome.  

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I am a coconut junkie and this cake is pure coconut heaven.  The cake has coconut and sugar crust which you cut through into the soft, light cake below.  I didn’t change the recipe much from the original but I decided to make it even more coconutty by replacing the milk with coconut cream. YUM! To top it off, this cake is so easy to make and for a baking novice like me, it is a great cake to just whip out in no time without much hassle.

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Wendy’s Coconut Cake

Makes 8 slices

Topping:

  • 1 cup of desiccated coconut
  • 1/2 cup brown sugar
  • 25 Ml cake flour

Cake:

  • 90g butter
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 cup cake flour
  • 1 Tsp vanilla essence
  • 2/3 cup coconut cream
  1. Preheat the oven to 180 C
  2. Butter a 20cm round cake tin
  3. Mixed the topping ingredients together and line the mixture over the base of the tin
  4. For the cake, cream the butter and sugar together in a bowl
  5. Sift in the dry ingredients and add the vanilla and coconut cream
  6. Mix to create a soft-dropping dough
  7. Spoon into the tin and bake for 35-45 minutes or until a skewer comes out clean
  8. Let it cool for 5 minutes then turn out the tin

Screen Shot 2015-02-20 at 11.47.14 AM

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