Coconut Cake (Dolce Di Cocco)

6-8
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In

Recipe: #29138

March 02, 2018



"This recipe is from a very old family cookbook. I have listed both imperial and metric units."

Original recipe yields 6-8 servings
OK
  • TO DECORATE

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 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 & Variations


No special items needed.

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