food for thought

by michelle

coconut cake

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Wonderfully full of coconut, this was a fitting finish to an asian meal and might just be the easiest cake I’ve ever made!

To make it, grab a bowl and add 1 cup of dessicated coconut, 1 cup of self-raising flour (or plain flour with 2 teaspoons of baking powder), ¾ of a cup milk (or soy milk for a dairy-free version) and ¾ of a cup sugar. Mix everything together and bake in a ring pan or loaf tin at medium heat for 30-40 minutes.


Written by michelle picker

June 5, 2011 at 12:52 pm

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