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The Superbly Moist and Delicious Coconut Cake

There are moments in any cook's life where the eating becomes more important than the cooking and Mona Farrugia's bringing together of this coconut cake recipe is one of them: this cake is moist, fabulously moreish and so genuine your children will think you bought it.

 
The Superbly Moist and Delicious Coconut Cake
The Superbly Moist and Delicious Coconut Cake
The Superbly Moist and Delicious Coconut Cake
The Superbly Moist and Delicious Coconut Cake

Information

Main Ingredient coconut
Preparation Time 30 minutes
Cooking Time 30 mins
Course Cake
Recipe Serves 10
Recipe Type Cake
It is my firm opinion that restrictions in life are the basis for creativity and nowhere does this come together more than in this fabulous, plain-looking cake. I don't use wheat whenever I can so I have to develop my own recipes with Spelt flour. Coconuts are difficult to find so I use rehydrated dessicated coconut. The combination is mind-blowing, I promise.
Notes
If you are using sugar, substitute the Tagatesse for 200g of caster
Method

Preheat the oven to 160C (Gas 3, 325F)

Prepare a square tin with oven paper or otherwise use a silicon square one.

 

You need:

225g wholewheat spelt flour

2 heaped teaspoons baking powder

A large pinch of salt

225g butter (I used a pack of Kerrygold and the results were great)

125g Tagatesse

3 lightly beaten eggs

1 teaspoon vanilla extract

135g dessicated coconut rehydrated in 90ml of warm water

 

How:

Sift the spelt with the baking powder and the salt into a large bowl.

Then whizz the butter and tagatesse together until you have a light cream. I use a mixer but you could also use the K beater in a Kenwood.

Add the vanilla to the eggs and mix into the butter mixture, pouring slowly and beating until they are amalgamated.

Add the flour and coconut mixtures to each other by simply mixing with a metal spoon and pour the heavy mixture into your container.

Bake for around 35 minutes until a toothpick comes out clean.

That's it!

This cake lasts well, but it is good even while still warm. I can vouch for this as i could not help myself and started demolishing it very quickly.

Shopping Tips
I find wholewheat spelt from Naturali at Smart supermarket. Tagatesse is from most pharmacies and some supermarkets. Do not use vanilla flavouring: that's just disgusting. Use the real thing.
 

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