By Food System Team
Coconut Fingers . St Helena Island
8 steps
Cook:30min
Coconut fingers are a traditional celebration cake. It would be unthinkable to for any St Helenian celebration and there not be any coconut fingers. Usually iced in pink, they are a sponge cake covered in coconut.
Updated at: Thu, 17 Aug 2023 07:04:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories315.3 kcal (16%)
Total Fat19.3 g (28%)
Carbs31.9 g (12%)
Sugars24.4 g (27%)
Protein3.4 g (7%)
Sodium242.6 mg (12%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Preheat the Oven to 180 degrees Celsius. Grease and baseline a 8 inch square baking tin. (You may need to double the ingredients if you are using a larger tin).
Step 2
Whisk all the ingredients together in a large bowl until pale and creamy and there are no traces of sugar. Pour into the prepared tin, and bake on the middle shelf for approximately 25 to 30 minutes or until a cake tester comes out clean.
Step 3
Remove the cake from the oven and leave to cool in the tin for 10 mins.
Step 4
Remove from the tin and cool completely.
Step 5
To decorate:
Step 6
Cut the cake half and then cut each half into strips (9 fingers from each half).
Step 7
Pour the coconut onto a plate. Place the icing sugar and a small amount of food colouring in a bowl and add hot water by the tablespoon and stir until the icing is of a thick glossy consistency. Add more water if it is too thick to dip and cover the cake fingers.
Step 8
Dip all sides of a cake finger into the icing, then roll in the coconut. Set aside for the icing to dry. Repeat with the remaining cake.
View on sthelenaisland.info
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
