Coconut Cake Recipe
Cooking Time: 20 minutes You will need: 6 oz. self-raising flour 1 teaspoon vanilla pinch salt 1 level teaspoon baking powder 6 oz. castor sugar 6 oz. luxury margarine 3 eggs essence 2 oz. desiccated coconut about 4 tablespoons milk
Method of making quick mix cakes
1 Grease two 8-in. sandwich tins and line the bottom of each with a round of greaseproof paper.
2 Chop up the margarine in a mixing bowl.
3 Sieve in the dry ingredients.
4 Add the sugar, eggs, essence or flavouring and the milk.
5 Beat well for 1 minute until evenly mixed, adding another spoonful of milk if necessary to make a dropping consistency.
6 Spread the mixture into the two tins.
7 Bake in a moderately hot oven (375°F -Gas Mark 5) on the third shelf from the top until firm, then turn on to a wire tray to cool.
8 When cold, sandwich together with butter cream, 85, and ice and decorate as liked.
Cooking Time: 25-35 minutes You will need: 4 oz. self-raising flour 1 level teaspoon baking powder 4 oz. sugar 4 oz. luxury margarine 2 eggs filling and icing as liked
1 Grease two 7-in. sandwich tins and line the bottom of each with a round of greaseproof paper.
2 Sieve the flour and baking powder into a bowl.
3 Put the margarine and sugar into the bowl.
4 Break the eggs into the bowl. Mix all the ingredients together with a wooden spoon – this should take about 1 minute.
5 Divide the mixture between the tins. Bake in a slow oven (335°F – Gas Mark 3) on the middle shelf.
6 When the cakes are cold, sandwich together with filling and coat the top with icing.
If liked, the cake may be baked in one 8-in. cake tin, greased and the bottom lined with greaseproof paper. Cook for 35-45 minutes.