I had a conversation with a friend from University the other day about how I love exotic fruits and admire cuisines like the Japanese, Indian or Thai. She is originated from Asia so she knew what I was talking about. She talked about how amazing is the food over there and how cheap. And then the conversation turned to my all time favourite ingredient of Asian countries. Coconut. How is it possible not to love coconuts? I mean, apart that they remind me of summer days when I smell like coconut from all the sunscreen, they add such sweet flavour to everything. Whether it’s added in curry or it’s in the form of a sweet coconut cake… What else can you ask as a treat after a big day? You can make it in the weekend and enjoy it all week.
175gr softened butter
225gr all purpose flour
3/4 cup of coconut milk + 1/4 cup for icing
1 teaspoon baking powder
1 teaspoon vanilla essence
1 cup of icing sugar (shifted)
1.In a large bowl, mix together, with a stand or hand mixer, the butter and the sugar until you get a fluffy mixture. Then gradually insert the eggs one by one mixing well.
2.Add the coconut milk and vanilla essence and continue with mixing. Then start adding the flour and the baking powder until there is no flour left. If your mixture is a bit thick, try adding some normal milk or more coconut milk.
3.Grease a loaf pan or anyother pan for cake you like and pour in the cake batter. Bake in a preheated over at 180 C for 45 to 50 minutes or until it is slightly golden. You can insert a toothpick inside to see if it has been baked.
4.Let it cool outside the oven for at least an hour. Then, prepare your icing mixing together the icing sugar with the coconut milk until you get a rather liquid mixture. Pour it on top of the cake making sure it covers the whole cake.