Almond & Coconut Cake

Any “Friends” fans ??? ….. Remember the one where Rachel attempted The Trifle,  and made half a trifle and half a Shepherds pie … well thats kind of what happened here.. as this cake came about in error….. But don’t worry it doesn’t taste of “Feet” (another Friends reference .. just incase that makes no sense)

However this produced a totally yummy delicious and moist sponge cake that partners great with coffee or Tea, and has gone straight to the top of my list for “Go To” cake recipes when having friends/neighbours over.

It will take 1 hour 15min in the oven, so plan ahead.


225g plain flour (sieved)

1 tsp baking powder

0.5 tsp salt

7 Tablespoons desiccated coconut

175g softened butter

180ml unsweetened almond milk

290g caster sugar

3 medium eggs (lightly beaten)

4 Tablespoons almond milk

2 – 3 Tablespoons desiccated coconut


Preheat the oven to 160C, Gas e3, 300F and grease or line your baking tin

Add the salt and baking powder to the flour, mix and put aside

cream the butter and sugar using a hand whisk until it turns a pale light colour

gradually at the beaten eggs to the creamed sugar mixture and keep beating on a slow – medium setting, once all the eggs have been added add the coconut and combine again using the hand mixer


Add half the flour and Half the almond milk to the batter, combine well and then add the rest of the almond milk and flour until everything has creamed together well.

Transfer the cake mixture to the baking tin and bake for 1 hour and 15 mins.

Once baked allow to cool slightly (about 10 mins) and then using a tooth pick poke several holes into the cake and then gently pour the remaining 2 tablespoons of almond milk into over the top of the cake, ensuring its evenly distributed, and finally sprinkle over the remaining coconut!



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