Short&Tall Posted January 2, 2011 Report Share Posted January 2, 2011 My OH remembers a coconut cake his sister used to make.Seemingly it was normal texture in the middle but quite crispy on the top (with the crispyness on top quite thick ~ 1 cm) although he thinks it was all one mixture and not two separate layers.Just wondering if it rings any bells with anyone?I have made several attempts now but none have been the cake he remembers. Thanks Quote Link to comment Share on other sites More sharing options...
Enrica Posted January 2, 2011 Report Share Posted January 2, 2011 I have a Chocolate- Coconut Yogurt Cake recipe,this has a crispy topping - not sure if this is the one you are looking forChoc-Coconut Yoghurt CakeFor the cake:-185 grams butter300 mls ( 240 grams of sugar)4 eggs5mls vanilla essence270 grams self raising flour180mls plain yogurt100 grams dark chocolate60 mls milkFor the topping90 grams butter180mls(100 grams) sugar60 milks milk200 mls of coconut5mls vanilla essenceMethodCream the butter and sugar well, add 1 egg at a time and beat well.Add the vanilla, yogurt and sift flour and a little milk if necessarySpoon the cake into a greased and lined spring form pan.Melt the chocolate and 45mls of the milk together and pour over the cake.Bake in a preheated oven at 160 degrees (fan forced or 180 degrees normal. For about 50minsTo make the topping, combine the butter , sugar and coconut and vanilla essence bring to the boil for about 2 minutes. When the cake is done spread the topping over the cake and placed the cake under grill for a few minutes until golden.This is a delicious cake Quote Link to comment Share on other sites More sharing options...
Tookie Posted January 2, 2011 Report Share Posted January 2, 2011 (edited) Golden Cake (Coconut Cake) - Has a meringue like topCake batter125g Marg125 ml Sugar 3 eggs separated5ml vanilla essence250 ml flour2t B.P125ml milkTop 250ml dessicated coconut 125ml sugar Egg whites 1. Set oven to 160degC / Grease 23cm baking tin / Cream marg & Sugar / add egg yolks & vanilla Ess. / alternate milk & dry ingredients into the egg mixture. Pour into baking tin2. Whisk egg whites to form peaks / then gradually add the sugar and finally fold in coconut - Spoon onto batter and bake for +- 50min.The cake is very moist and the topping crispy. Very yummy!Hope this is the recipe you are looking for.Noele Edited January 2, 2011 by Tookie Quote Link to comment Share on other sites More sharing options...
Short&Tall Posted January 3, 2011 Author Report Share Posted January 3, 2011 Thanks so much Enrica and Noele - both these cakes sound very very yummy!My OH assures me that he really did not think the topping was separate - but I am not sure that he would really know for sure and it was ages ago.I will try both of these out on him, he is certainly enjoying trying the different recipes I keep trying.Thanks T Quote Link to comment Share on other sites More sharing options...
sonnetjie Posted January 4, 2011 Report Share Posted January 4, 2011 Have a look at the this months addition of Gourmet Traveller http://gourmettraveller.com.au/ on page 92 they have a recipe for coconut cake with lime meringue Quote Link to comment Share on other sites More sharing options...
Viola Posted April 20, 2020 Report Share Posted April 20, 2020 Just the recipe for the chocolate yoghurt cake I remember making. Thank you so much. Quote Link to comment Share on other sites More sharing options...
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