Coconut Cake with Cream Rice Topping
By Vick11
This delicious cake is rich in coconut flavour and the cream rice and almond topping make it extra special
Ingredients
- 1 tin coconut cream, 25g/ 1oz pudding rice, 50g/2oz caster sugar, 25g/1oz toasted almond
- 150g/6oz butter,150g /6oz caster sugar, 3 eggs,
- 200g/8oz self raising flour, 50g/2oz desiccated coconut
- 5 tabsp. coconut cream
Details
servings 8
Level of difficulty Average
Preparation time 40mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Heat the rice, sugar and coconut cream in a pan. Simmer till the rice is soft. Leave to cool.
Cream butter and sugar together. Add in beaten egg.
Add in desiccated coconut. Fold in the self-raising flour.
Step 2
Stir the coconut cream into the cake mixture.
Transfer the cake mixture into a prepared 18cm round cake tin and bake in the centre of the oven Gas Mark 4 /350F/ 180C for 45 minutes.
Step 3
Spread coconut cream rice on to the top of the cake and the sprinkle on the almond. Bake for another 15 minutes.
Leave on a wire rack to cool. Serve with a cup of Earl Grey tea on a Christmas evening.
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