When you are craving a moist cake, this delicious recipe is perfect.
The recipe is inspired by a classic Australian Women’s Weekly top 10 favourite.
- Serves: 8
- Oven temperature: 170C (fan forced 150C)
- Cooking time: 60 to 70 minutes
- Pan size: deep round 22cm diameter
140g softened unsalted butter
1 teaspoon coconut essence
1 cup The Sugar Breakup Dextrose
2 large eggs (we used 55g to 60g eggs at room temperature)
½ cup coconut (desiccated)
1 ½ cups self raising flour
300g of sour cream
½ cup milk
Here’s how you put it all together
- Turn the oven to 170C (150C fan forced). Grease & line your cake pan with a double layer of baking paper.
- Cream the butter, dextrose and coconut essence until light and fluffy using an electric mixer. Use a small bowl, it will come together better in a smaller bowl.
- Add the eggs one at a time. If they’re not large eggs add a third egg. Make sure each egg is combined before you add the next one. Don’t over mix.
- Transfer this mix to a large bowl.
- Combine the sifted flour and coconut.
- Add half the flour/coconut/milk/sour cream into the butter mix and fold carefully.
- Once combined, add the remaining ingredients.
- Combine it all together but don’t over mix.
- Place mix into the prepared pan and bake at 170C (150C fan forced) for 60 to 70 minutes. Check the cake at the 50 minute mark.
- Once out of the oven leave in the pan until cooled (normally about 10 minutes) then turn cake out onto a wire cooling rack.