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Coconut Coffee Cake


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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.