You may recall that I have written previously how I was not a fan of coconut till recently. Even so, I’m pretty selective with the recipes using coconut as I’m not 100% custom to it yet- it must be an acquired taste thing!
Babe in KL wrote to say I may like this recipe and invited me to try it out. Funny enough, I was browsing my Womens Weekly recipe book a few days later and saw the SAME recipe (With icing though). I thought..Ahhh… the Lord must be telling me something.
I do love how moist it was. I added some walnuts instead and reduced the sour cream (as the reduced fat version comes in 180 grms container!), adding some soy milk. Thanks Babe in KL! You were right, hubby loved this!
Moist Coconut Cake
Adapted from Australian Women’s Weekly
125g butter, soften
1/2 teaspoon vanilla essence
3/4 cup castor sugar
1/2 cup desiccated coconut
1 & 1/2 cups self-raising flour, sifted
180g lite sour cream
1/4-1/2 cup of soy milk
1 cup of crushed walnuts
Preheat oven to 180C and grease a deep 22cm round cake pan; line with baking paper.
Cream butter, essence and sugar with electric mixer until light and fluffy. Beat in eggs one at a time until combined.
Stir in half the coconut and flour with half the sour cream and milk, then fold in remaining ingredients; stir until smooth.
Pour mixture into prepared pan. Bake for about 1 hour. Stand 5 minutes before turning on to wire rack to cool.