Coconut Cake (Dolce Di Cocco)
Recipe: #29138
March 02, 2018
Categories: Desserts, Cakes, Coconut, Italian, Oven Bake, Vegetarian, Flour Kosher Dairy, more
"This recipe is from a very old family cookbook. I have listed both imperial and metric units."
Ingredients
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- TO DECORATE
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Nutritional
- Serving Size: 1 (159 g)
- Calories 454.4
- Total Fat - 22.7 g
- Saturated Fat - 14.7 g
- Cholesterol - 91.1 mg
- Sodium - 393.5 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 2.1 g
- Sugars - 29.9 g
- Protein - 6.3 g
- Calcium - 295.6 mg
- Iron - 1.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 180c, 350f.
Step 2
Sift the flour into a large bowl with the baking powder and sugar. Beat the egg in a bowl with the milk and melted butter and pour into the centre of the flour mix. Add the finely grated lemon rind and coconut and beat well together to form a thick elastic batter.
Step 3
Butter a 20cm/8in cake pan and pour in the batter.
Step 4
Bake in a moderate oven for about 35 minutes or until the cake is crisp and golden on top.
Step 5
Remove the cake from the oven and leave for a 10 minutes and turn out onto a wire rack to completely cool.
Step 6
Sift icing sugar over the top and transfer the cake to a serving plate.
Step 7
Immediately before serving mix the cream with the cinnamon and pour over the cake or serve on the side.
Tips
No special items needed.
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