Caribbean Coconut Cake

A absolutely delicious Moist Coconut cake, made with Caribbean spices like Pimento, nutmeg and ginger to name a few. Enjoy this Cake with Custard, Cream or on its own.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pre heat the oven to 180 degrees (375)FH

Step 2

2.Using a Stand Mixer, Cream together the sugar and the butter.

Step 3

3. Add in egg yolks and vanilla essence and mix.

Step 4

4. In a separate bowl add in all the dry ingredients and mix together, this will ensure all ingredients are distributed evenly.

Step 5

5. In another bowl whisk together the egg whites until firm.

Step 6

6. Slowly add the dry ingredients into the mixer with the wet ingredients.

Step 7

7. Once combined use a spatula and scrape down the sides of the bowl.

Step 8

8. Add in the Coconut Milk and mix

Step 9

9. Add in the Coconut Rum and mix well for around 5 minutes.

Step 10

10. Once mixed gradually fold in the egg whites.

Step 11

11. Transfer the batter into a lined baking dish.

Step 12

12. Place in to the preheated oven for 30-40 minutes. Check regularly to ensure the cake doesn’t burn.

Step 13

13. When cooked and you can stick a knife into the cake and it comes out clean, remove from the oven.

Step 14

14. Using a skewer or toothpick. Make holes all ver the cake.

Step 15

15. Brush over 3 tbsp Coconut Rum and allow to cool.

Step 16

16. Brush the Icing Sugar mix with water all over the cake.

Step 17

17. While the topping is still wet sprinkle over the desiccated all over the cake and allow to dry.

Step 18

18. Serve with, Cream, custard or on its own, lick you’re lips and enjoy