250 g (8 oz) self-raising flour
45 g (IV2 oz) desiccated
coconut 220 g (7 oz) caster sugar
60 g (2 oz) ground almonds
250 ml (8 fl oz) buttermilk 2 eggs
Coconut cake
1 teaspoon vanilla essence 150 g (5 oz) butter, melted
1 Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a deep 20 cm (8 inch) round cake tin with melted butter or oil. Line the base with baking paper.
2 Mix the sifted flour, coconut, sugar and almonds in a large bowl and make a well in the centre.
3 Pour the combined buttermilk, eggs, vanilla and butter into the well and stir with a metal spoon until smooth.
4 Pour the mixture into the tin and smooth the surface. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for
10 minutes before turning out onto a wire rack to cool.
Storage time: Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.
Variations:
• To make a 22 cm (9 inch) round cake, bake for 55 minutes.
• To make a 20 cm (8 inch) square cake, bake for 45-50 minutes.
• To make a 23 cm (9 inch) square cake, bake for 40 minutes.
• To make an 18 x 25 cm
(7 x 10 inch) oval cake, bake for 45 minutes.
• To make four 9 cm (3V2 inch) round cakes, bake for 40 minutes.
• If using a kugelhopf tin, bake for 45 minutes.
• If using a 15 x 18 cm
(6x7 inch) charlotte tin, bake for 1V4 hours (and cover the cake for the last 15 minutes if necessary).
• To make one 15 cm (6 inch) and one 20 cm (8 inch) round cake, use 2 quantities of mixture and bake for 55 minutes and
1 hour 10 minutes respectively.
