coconut cake - by Jia Ling


Oven setting: 175°C, Gas Regulo 6

120 g butter
1/2 cup castor sugar
2 eggs
1 1/4 cups self raising flour (sifted)
A pinch of salt
1 tsp vanilla essence

TOPPING: [ mixed ]
140 g desiccated coconut
100 g castor sugar
2 eggs (beaten)
1 tsp vanilla essence

1. Grease and line the square/round tin
2. Cream butter & sugar (till light & fluffy)
3. Add eggs one at a time, then fold in the sifted flour & salt.
4. Spread batter evenly over base of tin.
5. Spread the toppings evenly over the batter.
6. Bake in moderate oven for 30 - 40 mins. ( mine took around 35 mins )

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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