The most delicious coconut cake ever

I love coconut its one of my favourite ingredients and this is hands down the best coconut cake recipe I have ever come across. It is easy and quick to make and turns out perfectly every time. This is the cake I get the most requests for.

I found the recipe on Lovefoodies.com but here it is anyway:

The Cake

• 3/4 cup or 175 g softened butter
• 3/4 cup or 175 ml coconut milk
• 1 1/2 cups or 290 g regular sugar
• 3 eggs (lightly beaten)
• 4 – 6 Tablespoons desiccated / shredded coconut, I always use fresh coconut it makes all the difference
• 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
• 1 tsp baking powder
• 1/2 tsp salt

Method

1. Grease and line either two small loaf tins, one large one or a bundt tin. Preheat the oven to 160 C.
2. Sieve the flour, salt and baking powder and set aside.
3. Next cream the butter and the sugar. Add the eggs a little at a time, if the mixture curdles add a spoonful of flour.
4. Once combined add half the flour and half the coconut milk. Mix on a medium speed.
5. Add the fresh coconut, the remaining flour and coconut milk and mix until well combined. The mixture will be a thick consistency and easy to spoon not the tin.
6. Place the tins in the oven for an hour and 15 mins – loads of time to clean up the kitchen!
7. Once the cakes have risen and is starting to come away from the sides of the tin slightly it is done, make sure to test it with a skewer all the same, when inserted directly in to the middle of the cake it should come out clean, if not give it a bit more time.
8. When the cake is done take it out the oven and while its sill in the tin poke holes all the way through it with a skewer then drizzle coconut milk all over the cake. The recipe says 4 tablespoons but I normally put more. Finally sprinkle the top with shredded coconut and your done!

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