Cake is our family’s generational weakness. I mean, most of us would walk a thousand miles for the waft of a carrot cake in the oven. And this recipe certainly doesn’t disappoint. It has a custard-like base with a crisp coconut top. A nice combination of textures as well as flavours.

Cake Ingredients

• 125 g melted butter
• 1 cup castor sugar
• Half a cup of plain flour
• Half a cup of shredded coconut
• Half a cup of dessicated coconut
• 1 cup of coconut milk
• 4 eggs
• Quarter of a teaspoon of ground nutmeg
• Toasted and shredded coconut for decoration

Icing Ingredients

• 1 and a half cups of icing sugar
• 2 x Tablespoons of lemon juice

Method

• Combine all cake ingredients in a large bowl and mix well but gently
• Pour into greased 20cm springform pan
• Bake at 165 degrees for 45 – 50 mins
• Cool in tin for ten minutes before turning out
• Mix icing ingredients and apply to cooled cake
• Top with remaining coconut