CookEat Recipe
Berry and Sultana Coconut Cake
Fresh berries and dried sultanas are baked in a coconut-milk batter. This particularly moist cake stays in its tin during cooling and can be served warm in four generous portions.
Method
Steps
Step 1
Use dried sultanas, removing any stems. Rinse and dry fresh berries, removing any stems; halve larger berries.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 250 ml coconut milk.
Step 4
Fold in 50 g sultanas, 250 g berries.
Step 5
Combine 180 g all purpose flour, 0.5 tsp baking powder. Fold into the wet mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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