About this recipe:A coconut, brown sugar and cinnamon mixture are swirled through cake batter to make this delicious moist loaf cake.
40g desiccated coconut
50g soft brown sugar
2 teaspoons ground cinnamon
4 tablespoons vegetable oil
200g caster sugar
240g soured cream
200g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/3 teaspoon salt
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Grease a 23x 13x7cm loaf tin.
Stir together coconut, brown sugar and cinnamon in a small bowl; set aside.
Beat eggs in a large bowl until fluffy. Stir in oil and caster sugar; blend in soured cream. Combine flour, baking powder, bicarbonate of soda and salt in a small bowl. Add flour mixture to egg mixture and stir until combined. Pour 1/2 the cake mixture into the prepared tin. Sprinkle 1/2 the cinnamon mixture over cake batter in the tin. Top with remaining cake batter by putting dollops here and there. Sprinkle with remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 1 hour. Let loaf stand for 10 minutes in the tin then remove to a wire cooling rack.
This cake turned out to be totally delicious - the whole family loved it and it only lasted a day! It was quite a runny and slightly strange-smelling mixture when it went in the oven, but it turned out to be amazing! I used dark soft brown sugar for the coconut, sugar and cinnamon mix, which worked a treat, and cooked it at 165 degrees in a fan oven for bang on an hour.
It is such a moist cake, with a lovely texture and delicious cinnamon taste. Make it! I'm already getting requests for another one... - 22 Jan 2017