Coconut Cake Recipe by Hiroko Liston
Cooking Instructions 1 Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper. 2 Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 4 Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix. 5 Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker. 6 Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool. 1 Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper. 1 Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper. 2 Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy. 2 Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 4 Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix. 4 Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix. 5 Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker. 5 Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker. 6 Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool. 6 Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Penne pasta with ground beef Oatmeal Raisin Cookies Avocado toast and 🥚 Healthy oat cookies Pasta Carbonara Penne pasta with ground beef Oatmeal Raisin Cookies Avocado toast and 🥚 Healthy oat cookies Pasta Carbonara Crispy air-fried tofu Pasta Carbonara Lemon Rolls Hot dog buns Bisteak Ranchero Corn Chaat Biscuit Canapes Banana Bread Corn and Radish Relish Vegetable pottage Lemon Pepper Grilled Chicken Crispy air-fried tofu Pasta Carbonara Lemon Rolls Hot dog buns Bisteak Ranchero Corn Chaat Biscuit Canapes Banana Bread Corn and Radish Relish Vegetable pottage Lemon Pepper Grilled Chicken