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Coconut Cake Recipe

Letty Casey contributed this recipe to the Camps Australia Wide Community Cookbook. She says, “it is such an easy, mess-free cake to make and so versatile and very fulfilling”.

With no eggs, and no butter – it could get you through some “Mother Hubbard” moments when travelling remotely. Best eaten on the day it is made, we used self raising flour. Ours soon disappeared!

Ingredients:

  • 1 cup flour (plain or self-raising)
  • 1 cup shredded or desiccated coconut
  • 1 cup sugar (white, raw or brown)
  • 1 cup milk ( or replace it with ¼ cup powdered milk and ¾ cup water)
  • Vanilla essence as desired

Method:

  1. Heat oven up to 180 degrees.
  2. Prepare cake tin (square or round).
  3. Mix all ingredients.
  4. Put in oven for 45 minutes, check and make sure skewer comes out dry.
  5. Can be iced if so desired.

Letty Casey

Coconut Cake Recipe

 

Coconut Cake Recipe