This coconut and redcurrant cake is quick and easy to make if you’re in a hurry, but still has the ‘wow’ factor thanks to the ruby-like redcurrants. The fruit adds a little bit of tang but coconut lovers will be delighted because this cake is all about it: shredded coconut in the cake; coconut cream; and coconut flavouring in the icing. In my opinion, there can never be too much coconut!
To make the cake, you need:
Coconut and redcurrant cake
INGREDIENTS
- 200 g butter, at room temperature
- 200 g caster sugar
- 4 eggs
- 175 g self-raising flour
- 80 g shredded coconut
- 1/2 tsp baking powder
- 100 ml whole milk
- 250 g cream cheese
- 50 ml coconut cream
- 50 g icing sugar
- 1/2 tsp coconut extract (optional)
- Redcurrants (for decorating)
For the cake
For the icing
INSTRUCTIONS
- Heat the oven to 160°C. Grease a 20 cm cake tin.
- Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one.
- Fold in the flour, shredded coconut, baking powder and milk.
- Pour the mixture into the cake tin and bake for around 1 hour until a skewer inserted in the middle comes out clean.
- Meanwhile, beat together the cream cheese and coconut cream. Add the icing sugar and coconut extract, if using, and beat further. Place in the fridge.
- When the cake is cool, spread the cream cheese all around it. Decorate with a few redcurrants.
To make the cake
To make the icing
