Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
60
High
Nutrition per serving
Calories853.3 kcal (43%)
Total Fat52.3 g (75%)
Carbs91.8 g (35%)
Sugars69.9 g (78%)
Protein6.6 g (13%)
Sodium355.9 mg (18%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Cake
275gbutter
275ggolden caster sugar
275gself raising flour
1 tspbaking powder
5eggs
65gcoconut
dedicated
1 tspvanilla extract
1 Tbspmilk
Icing & decoration
Instructions
Step 1
Preheat oven to 150c. Grease inside of a springform pan with sunflower and line with a circle of non stick baking paper, set aside. For cake combine butter, sugar, flour, baking powder, eggs, desiccated coconut and vanilla extract. Add enough milk to give a soft dropping consistency. Transfer to a tin.
Step 2
Bake 55-60 minutes or until a skewer inserted into centre comes out clean. Cool 10 mins. Cool completely.
Step 3
For icing toast coconut. Grate coconut into a small bowl and melt in microwave. Let cool.
Step 4
Beat together butter, icing sugar, coconut cream and vanilla extract until well mixed. Sandwiches with jam and icing. Coat the cake with icing and sprinkle with toasted coconut.
Notes
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