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Saturday, 18 August 2012

Cake recipe

As it is Saturday evening and for many years my mother made cakes at this time I shall give you the recipe of our family favourite - coconut slices. Sorry, there will be no pictures as we have no cake to photograph.

The recipe came from the side of a Viota coconut packet, I think it was first made shortly after we moved across the River from Richmond to Twickenham so not a new recipe.

2oz butter or margarine
3 oz caster sugar
2 eggs
4 oz dessicated coconut
2oz flour.

Cream butter and sugar, add eggs with a little flour. Fold in coconut and rest of flour. Vanilla essence is an optional extra.

Bake at 190C, 375F or Gas mark 5 in a square flat lined tin. (We have used Yorkshire pudding one) for about 20 minutes.

Ice with water icing when cool, top icing with a little dessicated coconut and cut into slices.

As we have two Yorkshire pudding tins I frequently double the quantities and cook two together. The uniced cake can be frozen, as it is fairly shallow will not take long to defrost.

If anyone wants more detailed instructions for making this cake just leave a message and I'll expand it but am assuming most readers are familiar with the creaming method of cake making.

Other news.

It is a year today since I started knitting hexipuffs, have achieved 141 to date. Not quite the number I had hoped but other knitting has been done.

Good night all, enjoy your baking.


  1. Mmmm, they sound nice. I'm supposed to be cutting down on saturated fat, but 2oz of butter sounds like a quantity I could allow myself.

    Your instructions reminded me of something on television that made me laugh last week. I unintentionally watched a few moments of an episode of Celebrity Masterchef and some z-lister I didn't recognise was being reprimanded by John Torode for adding cream to a recipe that didn't require any. She protested that the recipe said "cream butter and sugar together". Some people really shouldn't be allowed in a kitchen.

  2. Thank you for posting this! Now all I have to do is convert the oz into g, and wait for a day with temperatures being more favourable to baking than our current 33 Celsius :-)

  3. Ounces for me, thank you!

  4. I have been gaining a lot of usable and exemplifying stuff in your website.