Recipe: Coco-Loco Coconut Cake

27 Feb
coco-loco scrummy-yummies

Growing up in Birmingham, I went to a little Catholic school just down the road from home.  It was very strict and old-fashioned and the dinner ladies in particular had a fierce reputation.  Children were told not to leave their tables until ever crumb had been eaten. Cold, hard, barely-cooked carrots, lumpy gravy, baked beans in cheap thin sauce, all was scoffed reluctantly. Boys would threaten to spit in the water jugs and, despite protests that there we might “drink flob”, we had to finish every last sip of our drinks. It was often miserable. There was no comfort in the stern, unsmiling faces of the dinner ladies but in the puddings, oh the puddings, they made our hearts sing.

Chocolate concrete, Hedgehog cakes and green and pink custard. The puddings – served in giant sized portions – were sweet and stodgy and an utter delight.  This cake is far too light and fluffy for anything that would have been dished up to an eight-year-old-Hannah but nonetheless has that nostalgic flavour of coconut and raspberry that makes me smile everytime.

To buy:

*175g butter   *175g golden caster sugar   *175g self-raising flour   *1&1/2 tsp baking powder   *3 eggs   *50g desiccated coconut   *2 tbsp coconut cream and then: *280g icing sugar   *100g butter   *3 tbsp coconut cream   *a few big spoons of raspberry cream

To make:

1. Preheat the oven to 180Oc (Fan: 160Oc)  and grease two 20cm sandwich tins.

2. Meanwhile, mix the butter and sugar and beat until it is creamy and smooth. Fold in the flour, baking powder and the beaten eggs. Keep beating until it is silky and smooth and your arms are beginning to ache. (It will be worth it, I promise!)  Then fold in the coconut and the cream (if you buy hard chunks of coconut cream then I place the packets in a glass of boiling water and melt until you can skim off the cream).

3. Divide the mixture between the two sandwich tins and smooth the tops with a palette knife.  Then bake for 25 minutes until it is golden and firm.  Loosen the edges and leave in the tins for a few minutes before tapping out of the tin and cooling on a wire rack.

4. To make the frosting, beat the sugar and cream and soft butter.  Spread one of the cakes with spoonfuls of the raspberry jam and half of the coconut frosting.  Place the other cake on top and then pile the remaining frosting on top. Swirl with a fork so that it looks extra pretty.

Easypeasy. A great recipe (from goodfood) which turns out great every time and keeps soft and moist for a few days (unless you gobble it all down before then…)! x


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