By Ginny
This recipe is from Saved by Cake by Marian Keyes, which
really has some amazingly delicious recipes in it... This was one. If
you're a fan of coconut (and all its purported health benefits), this is
worth a try...
170g butter
300g caster sugar (you could use coconut sugar for extra coconutty goodness)
4 eggs
1 tbsp vanilla extract
250g self raising flour
pinch of salt
3/4 tsp baking powder
50g coconut flakes or desiccated coconut
200ml coconut milk (I used cream for extra deliciousness)
Syrup
200ml coconut milk (or 240 ml to finish up the can)
40g light brown sugar
Preheat the oven to 170 C. Grease a bundt tin or a large ring tin.
Beat
the butter and sugar together until pale and fluffy. Then add the eggs
one at a time, beating well in between. Add the vanilla and beat in. In
another bowl sift together the flour, salt and baking powder. Stir
through the coconut. Pour about one third of the coconut milk into the
butter mixture and add one third of the flour coconut. Fold through
gently until well combined. Add another third of coconut milk and flour,
mixing well. Add the final amounts and mix well so that all the
ingredients are moist. Spoon into the prepared cake tin and bake for
approximately 1 hour. Remove from oven, and leave in the tin on a
cooling rack.
Meanwhile start the syrup: put the coconut milk
and sugar in a saucepan and heat gently until the sugar is dissolved.
Bring to a quick simmer to thicken slightly then turn off the heat.
After
the cake has cooled for a few minutes, prick it all over with a cake
skewer or fork, leaving holes for the syrup. Pour half the warm syrup
over. Wait for 20 minutes or so then pour the remaining syrup over the
cake. Leave the cake in the tin to cool. (I actually turned the cake
out, and poured the second lot of syrup on the other side, as I had a
bundt tin and wanted the pattern.
And yes, it was yum!