It’s been a while since I shared a delight from my kitchen … but when I actually did some baking this week, I knew it was high time I shared my easy moist coconut cake recipe.
(Yes that’s right I went there. Moist. Moist. Mooooiiiissstttt … does anybody else get the heeby-jeebies or the giggles from that word? Or is it just Miss 20?!)
Now in case you haven’t been around for my previous recipes (Chettinaw Chicken, Date Balls, French Onion Steak, Honey Pork Wraps, Brown Rice Salad) – I’m all about keeping it quick, easy and no-fuss.
What’s so Great about my Easy Moist Coconut Cake?
Apart from the fact that it’s just like the name says – it’s easy, and it’s moist (MOIST. MOOOOIIIIIIISSSSTTTTT!), this a great cake for when there is nothing left in the house and you really need to do a grocery shop, and want a sweet treat (as was the case at ours this week).
We usually have all the ingredients sitting in the fridge or pantry, so I can whip it up anytime.
It’s also notable for what it leaves out: there are NO EGGS and NO BUTTER in it.
And, it’s really easy to remember because all the measurements are 1 cup!
Easy Moist Coconut Cake Recipe
Ingredients:
- 1 cup SR flour
- 1 cup sugar
- 1 cup coconut
- 1 cup of any, or a combination of the following: chopped dates, apricots, walnuts, pecans, almonds, goji berries …
- 1 cup milk (I use lite milk)
Method:
Mix all dry ingredients together. Add milk, mix well.
Place in a greased and floured bar tin and bake in a medium oven for one hour (or until inserted skewer comes out clean).
Tip: slow and gentle is the best, you don’t want to burn the coconut on the edges, which can make it bitter.
And there you have it, one yummy treat to enjoy with a cup of tea.
You’re welcome 😉 .
What’s your fave easy sweet treat to make, for those times when you feel like Old Mother Hubbard?!
Also: I’m excited to be a special guest over at my mate Jo’s blog, sharing my beauty secrets … if you haven’t seen it, do pop over and check it out!