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.

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4 Comments

  1. Megan says:

    I think I’ll take a bite of that cake! Sounds marvelous… coconut fan over here stateside!

    1. Kate says:

      One bite might not be enough Megan 🙂

  2. sistersbake says:

    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. Kate says:

      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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