coconut cake

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.

4 thoughts on “coconut cake

  1. 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)

    1. 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 :)

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