Coconut Cake with Limited Edition No. 2 Mango and Passion Fruit Preserve

Cake al cocco con composta Limited Edition Nr. 2

INGREDIENTS

  • 175 g unsalted butter, softened
  • 175 ml coconut milk (reserve 40 ml for later)
  • 150 g caster sugar
  • 25 g cane sugar
  • 3 medium eggs
  • 225 g plain flour
  • 1½ tsp baking powder
  • 6 tbsp desiccated coconut
  • 220 g fruit preserve (Limited Edition No. 2)

METHOD

  1. Cream the butter with both types of sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  2. Sift the flour with the baking powder and a pinch of salt. Fold in the flour mixture and the desiccated coconut alternately with the coconut milk, until you have a smooth, even batter. Reserve 40 ml of the coconut milk for later.
  3. Pour the batter into a loaf tin lined with baking parchment. Bake in a preheated oven at 180°C (160°C fan) for about 1 hour, or until a skewer inserted into the centre comes out clean.
  4. Remove the cake from the oven and pierce the top all over with a skewer. Slowly drizzle over the reserved coconut milk, allowing it to soak into the holes and moisten the surface.
  5. Sprinkle the remaining desiccated coconut over the top and leave to cool completely before slicing. Serve with a spoonful of fruit preserve.
Back to blog

Alpe Pragas Recipes