Ingredients

Method

• 125 g flour
• 1 t baking powder
• 115 g butter, melted
• 100 g sugar
• 2 free-range eggs
• 4 T evaporated milk
• 1 t vanilla paste
• toasted coconut flakes, to decorate
For the icing:
• 125 g icing sugar, sifted
• 2 T cream
• ½ t vanilla paste
• salt a pinch (optional)
• 150 g desiccated coconut, toasted until golden brown
• 1 lemon, zested

Method

Ingredients

1. Sift the flour and baking powder together, then set aside. Mix the butter, sugar, eggs and evaporated milk. Beat well for 5 minutes. Add the flour and baking powder. Mix, then add the vanilla paste.

2. Blend again then pour the mixture into a large microwave-safe bowl. Microwave for 90–120 seconds in a 600W microwave. Allow to cool.

3. To make the icing, whisk the icing sugar, cream and vanilla paste together until smooth, then add the salt and fold in the coconut and lemon zest.

3. Decorate the cooled cake with the icing and top with the toasted coconut flakes.

Find more cake recipes here. 

Stylist: Bianca Strydom
Photograph: Jan Ras