Donna Hay Coconut Cake

MarmitaReviews(1)
Claudine W.: "I love coconut so this cake gave lots of pleasure…" Read More
10Ingredients
1040Calories
70Minutes

Enjoy an explosion of delicious coconut flavor with this decadent recipe for Donna Hay Coconut Cake. Featuring coconut sugar, coconut milk, and grated coconut, this bundt cake is full of nutty coconut flavor. The unique sugar and milk blends give this cake a rich flavor and beautiful texture. This Donna Hay Coconut Cake is a particularly elegant cake so feel free to get fancy in your choice of bundt pan. Bake time is 1 hour.

Ingredients

  • 125 grams softened butter
  • 125 grams coconut sugar
  • 125 grams brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 150 milliliters milk
  • 150 milliliters coconut milk
  • 80 grams grated coconut
  • 300 grams wholemeal flour
  • 1 tablespoon baking powder

Directions

  1. Preheat the oven to 160 degrees Celsius.
  2. Grease the baking pan with butter, sprinkle with flour, and set aside.
  3. Use an electric mixer to mix the butter, sugars, and vanilla extract until smooth.
  4. Add the eggs, one by one, always whisking.
  5. Then add normal milk and coconut milk , and grated coconut.
  6. Sieve the flour with baking powder, and add progressively.
  7. Bake for about 1 hour, or until a toothpick poked in the center, comes out clean.
  8. Sprinkle with powdered sugar to serve.
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NutritionView more

1040Calories
Sodium30%DV710mg
Fat85%DV55g
Protein41%DV21g
Carbs42%DV127g
Fiber52%DV13g

PER SERVING *

Calories1040Calories from Fat500
% DAILY VALUE*
Total Fat55g85%
Saturated Fat37g185%
Trans Fat
Cholesterol280mg93%
Sodium710mg30%
Potassium760mg22%
Protein21g41%
Calories from Fat500
% DAILY VALUE*
Total Carbohydrate127g42%
Dietary Fiber13g52%
Sugars66g132%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Claudine W. 8 Jul 2015
I love coconut so this cake gave lots of pleasure to my taste buds. Rather than dust it with powdered sugar I made up a quick coconut frosting then sprinkled with toasted coconut.