125 g butter
1/2 teaspoon coconut essence
1 cup caster sugar
2 eggs
1/2 cup dessicated coconut
1 1/2 cups self-raising flour
300 g sour cream
80 mls milk
Preheat oven to 180 C
Grease square cake tin and line with non-stick baking paper
Beat butter, essence and sugar until light and fluffy. beat in eggs one at a time.
Stir in coconut, sifted flour, sour cream and milk in two batches.
Spread mixture in tin. Bake for approximately 40 minutes.
** I have also been told this mixture makes lovely cupcakes. Haven’t tried it yet though.
I think I’ll take a bite of that cake! Sounds marvelous… coconut fan over here stateside!
One bite might not be enough Megan
hey! love your blog! Super super cute! I’m thinking of making this today — reckon yogurt will do ok as a sub?
(need to save the sourcream for pasta tonight lol)
Generally you can substitute sour cream, yogurt, buttermilk etc for each other. They might have a slightly different taste but I reckon yogurt would work well in this cake. Let me know how it went