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.
Preheat the oven to 160C (Gas 3, 325F)
Prepare a square tin with oven paper or otherwise use a silicon square one.
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)
3 lightly beaten eggs
1 teaspoon vanilla extract
135g dessicated coconut rehydrated in 90ml of warm water
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.
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.
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