Coconut and Walnut Cake

    Coconut and Walnut Cake

    Recipe photo: Coconut and Walnut Cake
    1

    Coconut and Walnut Cake

    (80)
    50min


    65 people made this

    About this recipe: This cake is made a little different than the average sponge cake. It's made with hot milk and topped with a coconut-walnut mixture, before being grilled.

    Ingredients
    Makes: 1 23cm square tin

    • 125g plain flour
    • 1 teaspoon baking powder
    • 2 eggs
    • 200g caster sugar
    • 125ml milk
    • 30g butter
    • 4 tablespoons dark brown soft sugar
    • 30g butter
    • 35g desiccated coconut
    • 4 tablespoons chopped walnuts
    • 4 tablespoons milk

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar and beat until light and fluffy, about 4-5 minutes.
    2. Mix together the flour and baking powder. Stir into creamed mixture until just combined.
    3. In a saucepan, heat 125ml milk and 30g butter until butter is melted. Add to batter, beat until combined. Pour into a greased 23cm square tin.
    4. Bake at 180 C / Gas 4 for 20 to 25 minutes or until a skewer comes out clean.
    5. Beat 4 tablespoons dark brown soft sugar and 30g butter in a bowl until combined. Stir in milk to desired consistency. Stir in coconut and walnuts. Spread over warm cake. Grill 10cm from heat source for 3 to 4 minutes or until golden.
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    Reviews & ratings
    Average global rating:
    (80)

    Reviews in English (70)

    by
    45

    I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here.  -  15 Feb 2009  (Review from Allrecipes US | Canada)

    by
    23

    I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. The cakes were light, tender, airy and perfect to absorb those sweet strawberry (mixed with a little Chambord) juices.  -  06 May 2011  (Review from Allrecipes US | Canada)

    by
    19

    Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt.  -  02 Mar 2008  (Review from Allrecipes US | Canada)

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