Mum's Coconut Cake is Always a Hit
Ingredients
Sponge
- 125g butter
- 3 eggs
- 1 cup sugar
- 2 1/2 cups plain flour
- 2 cups unsweetened desiccated coconut
- 3 tbsp baking powder
- 1/2 tsp vanilla extract
- 1 cup milk
Syrup
- 2 cups sugar
- 2 cups water
- 3 cloves
Garnish
- Desiccated coconut
Preparation
Preheat the oven to 180C
Make the syrup by combining the syrup ingredients in a small saucepan. Bring to the boil, lower the heat to a gentle simmer and cook for three minutes. Leave to the side to cool.
Beat the butter and sugar using an electric whisk till well combined
Add the eggs, one at a time mixing well each time.
Add the milk and continue whisking for a further two minutes
Add in all the remaining ingredients and mix till fully combined
Pour into a well greased Bundt tin and bake for 45 minutes
As soon as it comes out of the oven pour the cooled syrup on to the warm cake and allow it to cool completely before turning it out onto a large plate
Sprinkle with extra coconut and enjoy.
