Nigella Lawson’s Coconut Cake

Standard

Ages ago, my friend Amy suggested this cake would be perfect here at foodthatserves and yesterday, I finally got around to making this chuck-almost-everything-in-the-food-processor cake. If you follow the recipe below, you’ll end up with a yummy looking cake much like the one above and you’ll love the taste too. For those who are trying to reduce their overall fructose intake, I was so thrilled with the result of this using dextrose instead of sugar. You can buy dextrose from the home brew section of Big W(oop) as it’s affectionately known in our household or from specialty home brew shops and health food stores. Dextrose is actually cheaper than caster sugar to buy and all I did in this case was exchange it directly for the 175g sugar required. The fructose free cake that resulted was yummy and just like a normal cake. Instead of the icing Nigella suggests, I served it with whipped cream and defrosted blueberries from the freezer – so good. Total cost to make is around $3.

  • 175g/6oz butter, softened
  • 175g/6oz golden caster sugar
  • 175g/6oz self-raising flour
  • 1 1/2 tsp baking powder
  • 3 eggs, beaten
  • 50g/2oz desiccated coconut
  • 2 tbsp coconut cream, or single cream

FOR THE BUTTERCREAM FILLING AND TOPPING:

  • 280g/10oz icing sugar
  • 100g/4oz butter, softened
  • 3 tbsp coconut cream, or single cream
  • 5 tbsp raspberry jam
  1. Preheat your oven to 180C (fan oven 160C), Gas 4. Butter two 20cm sandwich tins with greaseproof paper.
  2. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream.
  3. Divide the mixture between the tins and smooth the tops. Bake for about 25 minutes until golden and firm.
  4. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off lining paper.
  5. To make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on top of the cake.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

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