Kendra Morgan: Greek coconut cake
Greek coconut cake
This coconut cake is perfect for parties and puddings
RECIPE DETAILS
- Servings:4
- Prep time:15min
- Cook time:50min
- Dish type:Puddings & Desserts
- Difficulty:Quick & Easy
- Cuisine:Cake, Greek
- Chef:Contestant chef
- Programme:
- House Guest
Ingredients
15ml baking powder
250ml of melted butter
500ml of desiccated coconut
6 eggs
500ml of flour
Juice of 1 lemon
1125ml of sugar
5ml of vanilla extract
750ml of water
Whipping cream and raspberries to decorate
250ml of melted butter
500ml of desiccated coconut
6 eggs
500ml of flour
Juice of 1 lemon
1125ml of sugar
5ml of vanilla extract
750ml of water
Whipping cream and raspberries to decorate
Preparation
Melt the butter in a pan. Beat the eggs together with the butter and add 1 and a half cups of sugar. Blend the flour, coconut, vanilla extract and baking powder together. Add this to the egg mixture.
Add blended misture to a well-oiled cake tin and bake for 30-50 mins at gas mark 4. For the syrup boil 3 cups of water with 3 cups of sugar and the juice of 1 lemon. Then allow to cool.
When the cake has cooled a little pour the syrup over the cake and leave to fully cool. Serve with whipped cream and raspberries.