Coconut Coffee Cake

Ingredients

• 250g butter
• 200g sugar
• 3 eggs
• 100g shredded coconut
• 200ml coconut cream
• 225g flour
• 10g baking powder
• 10g instant coffee dissolved in 20ml hot water or 1 shot espresso
  
  

Method

Whip the butter and sugar until light. Add eggs one at a time. Add the coconut cream and coffee, fold in the sifted flour, baking powder and coconut. Pour into a greased bundt tin and bake about 1/2 hr at 170°C. Allow to cool.

Make a coffee icing with 150g sifted icing sugar and a little coffee dissolved in hot water. Combine until pouring consistency and pour over the cake. Sprinkle with toasted coconut flakes, and enjoy with a cup of tea or coffee.