My nan was a thrifty cook making fritters, date loaf and silverside but man they were tasty and so is this coconut cake she taught me how to make. It’s simple, quick and requires next to no mixing. I used a handful of fresh blueberries ,(let’s steer clear of the frozen fruit for a while hey) but when my nan taught me this recipe we would chopped apricots and it was always my job to chop the apricots. Use whatever fruit takes your fancy.
Ok let’s do this!
HERE’S WHAT YOU NEED…
1 x cup Self Raising flour sifted.
1 x cup castor sugar.
1 x cup dessicated coconut.
1 x cup milk.
Zest of 1 lemon.
1 x teaspoon vanilla.
Handful fresh blueberries.
Line a bar tin with baking paper and preheat oven to 170 degrees.
OK LET’S MAKE THIS…
In a bowl add all ingredients except blueberries and mix with wooden spoon until combined.
Fold in the blueberries.
Pour into a lined bar cake tin.
Bake for 40-50 minutes at 170 degrees. Cake is cooked when golden on top and an inserted skewer comes out clean. This cake is moist inside but has a gorgeous crunchy crust.
Cool on a wire tray. Serve on its own or top with whipped cream and a shake of icing sugar….yum!