I’ve said it before and I’m sure I’ll say it again but I love cookbooks, for the recipes of course but also for the inspiration they can provide, the beautiful design and hopefully the delicious, mouthwatering photography. Whilst I seem to endless books on baking, you can never own enough, I don’t actually have many savoury or more rounded cookbooks, which is something I plan on changing because no matter how hard I try I cant live on sugar alone. Even when I do have a regular cookbook I tend to try out the sweeter recipes first, for example my most recent addition to the collection, Scandilicious a book on Scandinavian cooking. I had planned on making something other than baking, well at least something savoury but as soon as I read the words Coconut dream cake I knew what I was baking next. I know I know coconut isnt everyones favourite ingredient but it is one of mine and this cake was a great way to use it. A soft and moist cake topped with a sticky caramel and coconut, its the perfect afternoon cake delicious on it own or served with cream and fresh fruit.
Coconut Dream Cake – Scandilicious
4 medium eggs
300g caster sugar
150g butter, melted
300g plain flour
3 tsp baking powder
1/4 tsp salt
200g light brown soft sugar
150g dessicated coconut
100ml whole milk
1 heaped tsp vanilla sea salt
Preheat the oven to 190C/170C fan/gas mark 5. Line a 20x30cm rectangular cake pan with parchment paper, leaving a 2 inch overhang to help remove the cake later.
Using an electric mixer beat the eggs, sugar and vanilla together until thick and pale, the batter should form a ribbon when the whisk is removed from the bowl.
Pour in half the melted butter and buttermilk and sift half the flour onto the batter. Fold the batter together trying to incorporate as much of the flour, butter and buttermilk without knocking out the air from the eggs.
Pour in the remaining butter and buttermilk and sift over the remaining flour along with the salt and baking powder. Fold the batter as above.
Pour the batter into the prepared cake pan and bake for 20 minutes or until the cake has doubled in size, looks light golden brown in colour and is firm to the touch. A toothpick inserted into the cake should also come out clean.
Whilst the cake is baking make the topping by adding all the ingredients into a medium saucepan set over medium heat, stirring constantly to prevent the sugar from burning. Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated.
Once the cake is out of the oven turn the temperature up to 220C/200C fan/gas mark 7. Spread the topping evenly over the cake, return to the oven and bake on the upper-middle shelf for 5-10 minutes until the topping is a toasted deep golden colour. Cool in the tin before cutting into squares to serve.
My first cookbook The Boy Who Bakes available to pre-order here now