Coconut cake

Coconut cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 cups plain flour
A pinch salt
2 teaspoons baking powder
125g butter
3/4 cup caster sugar
1/3 cup desiccated coconut
2 eggs, beaten
3/4 cup milk

Method

  1. Preheat the oven to 180°C. Grease a round 20 cm cake tin. Line the base with baking paper. Sift the flour, salt and baking powder into a large bowl. Add the butter and rub in, until mixture resembles breadcrumbs. Stir in the sugar and coconut. Gradually stir the eggs and milk into the flour mixture. Turn into a prepared tin and smooth the top. Bake in the centre of the oven for 1–1 1/2 hours, or until firm to the touch and golden. Turn out on a wire rack to cool.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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