This week, Roy decided he wanted to try out another of his great, great Grandmothers recipes. Her recipe book is a treasured possession, providing amazing recipes from a time long gone and he has yet to come across one which isn’t an absolute success. He flipped through the pages of the book and came across a recipe for a coconut cake with crumbly topping and thought this looked absolutely lovely. He had to give it a try and the results were nothing short of spectacular. So this week, Roy Creates A Spectacular Coconut Crumb Cake with Yummy Butterscotch Topping
You Will Need:
- 125 grams of butter
- 125 grams of brown sugar
- 2 eggs
- 250 grams of self raising flour
- ½ a cup of milk
- 1 teaspoon of vanilla essence
Topping
- 2/3 of a cup of brown sugar
- 1/3 of a cup of butter
- 1 cup of desiccated coconut
Method:
- Preheat the oven to 180 degrees celcius and line a 8 inch square cake tin with baking paper. You could use a different shaped or sized tin, but you will need to adjust the cooking time. Naturally, the size and shape of the tin, the cooking temperature and the time required is not included in the original recipe!
- Start by making the topping ready to sprinkle over the top of the cake. To do this, cream together the butter and sugar, then mix in the coconut. Set aside.
- Cream together the 125 grams of butter and brown sugar
- Add the eggs and beat them in
- Mix the milk and vanilla together
- Add the flour and milk alternating between a little of one and then a little of the other
- Pour the cake mix into the prepared pan
- Sprinkle the topping over the top of the cake and gently press into the batter
- Bake for 40 – 45 minutes or until a cake tester inserted into the centre of the cake comes out clean
- Cool completely and enjoy