This is one of the richest and most moist coconut cakes, quite simple and easy to make.
The recipe is adapted from Cakes & Slices by The Australian Women's Weekly.
Ingredients:
125 g softened butter
1/2 tsp coconut essence (optional)
1 cup caster sugar
2 eggs
1/2 cup desiccated coconut
1 1/2 cups self-raising flour
300 g carton sour cream (or kefir, that is also perfect)
1/3 cup milk
Frosting:
1 x 100 g pack white chocolate frosting of your choice
some chocolate drops (preferably red or pink color)
desiccated coconut for sprinkling
Method:
Cream butter, essence and sugar in a bowl with electric mixer until light and fluffy.
Beat in eggs one at a time, until combined.
Stir in half of the coconut and sifted flour with half the sour cream and milk, then stir in the remaining ingredients, stir until smooth.
Grease and line a deep 20 x 20 cm square tin (or a round tin of the same size), pour the mixture into the tin and level the surface.
Bake in a preheated oven (180 C or 160 C fan) for about 50 min to 1 hour, or until a toothpick comes out clean.
Stand 5 minutes before turning to wire rack to cool.
Top with frosting when the cake is completely cooled: melt the chocolate glaze as per instruction on the pack, spread it all over the cake, then sprinkle with some grated chocolate drops and few tablespoons of desiccated coconut.
Enjoy with a cup of tea or coffee!
Bon Appetit!
