Coconut Cake
from St Anton ski holiday, March 2004
Ingredients
175ml Plain Yoghurt
175ml Sunflower Oil
375g Self-Raising Flour
175g Caster Sugar
50g dessicated Coconut
4 Eggs
1 tsp Baking Powder
2 tsp Vanilla Essence
1 tsp Slat
Icing
225g Icing Sugar
2-4 tbsp hot Water
Method
Grease a 20cm cake tin
Mix everything together
Pour into cake tin
Bake for 40 to 60 minutes at 200°C (??? sounds too long - check; did 30 minutes at 200 last time. Too hot, and still raw in the middle. Try 40-45 at 180 next time...)
Check if cooked by inserting a skewer - if cooked it should come out clean
Allow to cool for 10 minutes then run a knife around the edge of the cake tin
Turn out on to a wire cooling rack and allow to cool completely
Icing
Only prepare icing once cake has cooled
Sieve icing sugar into bowl
Gradually beat in hot water to give a smooth icing thick enough to coat the back of a spoon
Ice cake immediately
Decorate with a sprinkling of coconut