I love love love coconut. Coconut oil, milk, cream, sugar, desiccated. I love it all. It is so versatile, you can use it in savory or sweet dishes. So here is an easy recipe, a cake recipe. Simple for a delicious coconut treat.
This cake is not very sweet when you actually eat it and I love it. Like sometimes cakes are drown in sugar and you lose that delicate but intense coco flavor. If you prefer sweet cakes though, add 150g (not 100g) sugar and you’ll be good.
I have been baking tons of desserts these last few weeks but I really do prefer savory dishes. It is just that with the busy schedules we have, meals are getting a little repetitive around here. I’ll try to make a post out of our go-to crazy days meals.
Coconut moist cake :
- 3 eggs
- 100g brown sugar
- 160g flour
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 100g dessicated coconut
- 25cl milk (can use coconut milk if wanted)
Preheat your oven at 200°C (400°F).
Crack the eggs and divide the whites from the yolks. In a big bowl, beat your yolks with sugar. Add flour and mix until you get a crumbly texture. Add milk a little at a time and whisk well.
Add baking powder, vanilla and coconut. Mix.
Beat the whites into firm peaks with a pinch of salt. Mix delicately with the rest.
Butter your tin and bake for 40 minutes.
Let it cool before eating! (hardest part, always)