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Coconut Cake - with optional lemon drizzle
Member Name: Bellroyd
Advantages: Easy to make - hard to foul up
Disadvantages: Lots of calories!
I like to bake a cake from time to time, but tend to go for the easy and quick recipes - especially ones that don't create much washing up as I get in trouble for making a mess.
Here's a nice easy quick recipe that has never failed to impress my victims. It's also pretty hard to get wrong so you don't need any special skills and you won't get your hands dirty.
You will need:
1 cup of self-raising flour
1 cup of desiccated coconut
I/2 cup of caster sugar
¾ cup of milk
I actually use a mug rather than a cup because you get more cake - it doesn't matter because all the ingredients will remain in proportion.
Measure out all your ingredients and toss them into a mixing bowl. Mix them all together. It will be quite wet and have a consistency and look not unlike porridge when it is done. Pour the mixture into a greased loaf tin or similar. I use a square silicon sandwich tin because being shallower it cooks a bit quicker - less money on lecky - and you can serve it in nice dainty slices without it crumbling.
Pop it into a pre-heated oven at 180 degrees for about 30 minutes. It only takes 20 minutes or so in a sandwich (shallow) tin so check it half way through and keep your eye on it so that it doesn't burn.
After you take it out of the oven, let it cool for 20 minutes or so and either eat some if you can't wait - or to make it even yummier, drizzle on some lemon topping and let it crystallise on the top. To make an easy lemon drizzle sauce, just mix icing or even castor sugar with lemon juice in a little milk jug and drizzle it slowly onto the still warm but not too warm surface of the cake.
This cake tastes and stays lovely and moist and will keep in a cake tin for as long as it takes you to eat it all. It has never lasted more than 2 days in our house! Scrumptious!
Nice with a jug of custard, too!
Summary: Great to make if you're short of time.
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