ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Coconut Cake with Limited Edition No. 2 Mango and Passion Fruit Preserve

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
- 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.
- 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.
- 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.
- 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.
- Sprinkle the remaining desiccated coconut over the top and leave to cool completely before slicing. Serve with a spoonful of fruit preserve.