Coconut Cake Breakfast Recipe by Linda Wonderlander
Coconut Cake recipe for Breakfast. For the cake: 225g butter, at room temperature 400g caster sugar 4 eggs 420g sifted self-rising flour 240ml coconut milk 1 tsp pure vanilla essence For the filling:...
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Cooking tools:
- Double boiler
- Cake pan
- Hand mixer
- Sifter
- Cooling rack
- Cake stand
- Toothpick
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Oven
Ingredients
- 225g butter, at room temperature
- 400g caster sugar
- 4 eggs
- 420g sifted self-rising flour
- 240ml coconut milk
- 1 tsp pure vanilla essence
- 150g caster sugar
- 190g sour cream
- 60ml milk
- 40g sweetened dessicated coconut
- For the 7-minute icing:
- ¼ tsp cream of tartar or 1 tbsp golden syrup
- 1/8 tsp salt
- 80ml water
- 2 egg whites
- 1½ tsp pure vanilla essence
- 150 200g sweetened dessicated coconut
- Artificial holly, optional garnish
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