AndrewIF you have never baked a cake before but you are eager to do so, this cake is a good place to start. It is very easy; not to mention how tasty it is, especially with a hot cup of tea or for dessert with ice-cream, yum! You can always run calories off afterwards.
Ingredients
◆ Two-and-a-half cups cake flour
◆ One-and-half cup caster sugar
◆ Two-and-a-quarter teaspoon baking powder
◆ Half teaspoon salt
◆ Three-quarter cup desiccated coconut
◆ Two teaspoons caramel essence
◆ Three-quarter cup canola/vegetable oil
◆ Four eggs
◆ One cup milk
Apparatus you will need
◆ 10 inch (25,4cm) bundt/cake tin
◆ Mixing bowl
◆ Hand/stand mixer
◆ Sieve
◆ Measuring cups
◆ Measuring spoons
Instructions
- Get your ingredients together, ensure that they are at room temperature. This helps the ingredients to get incorporated well when mixing the batter.
- The ingredients include: two-and-a-half cups cake flour; one-and-a-half cup caster sugar; two-and-a-quarter teaspoon baking powder; half-teaspoon salt, three-quarter cup desiccated coconut; two teaspoons caramel essence; three-quarter cup canola/vegetable oil; four eggs and one cup milk.
- Preheat oven to 170 degrees Celsius. Lightly grease your bundt/cake tin and dust it lightly with flour. Set aside.
- Put sugar, coconut and salt in a bowl. Sift flour and baking powder into the same bowl.
- Add essence and oil into the same bowl. Mix until mixture resembles coarse breadcrumbs.
- Add eggs one at a time, mixing until it is well incorporated, before adding the next one.
- Add half the milk and mix well. Add the remaining half of the milk and again mix until well combined.
- Take set-aside prepared cake tin and pour the cake batter in. Bake in preheat oven for 45 to 60 minutes or until skewer comes out clean when inserted. Allow the cake to cool for 15 minutes then turn it onto a cooling rack and allow it to cool completely.
Enjoy! — zimbokitchen.com
Online Reporter