Cranberry Coconut Cake

As we are coming to the festive season, I thought I would share my Cranberry Coconut Cake. A delicious treat to enjoy after after a full lunch.

This cake is very light  and moist due to the sweet cranberries and the addition of coconut gives a great crunch on the top.  The best thing is it is all done in one pan, my trusty Saute Pan.

Cranberry Coconut Cake is best served with cream or ice cream and a light Cranberry sauce.

You could also try all kinds of variations of this cake using other seasonal fruit at any other time of the year.

Let me know what changes you make and how it turns out and please share your photos and recipe as it will be of  interest other readers.

Happy cooking up a storm with your Saute Pan.

Cranberry and Coconut Cake

The Ingredients

1 1/2 Cup Plain Flour

1 Cup Caster Sugar

1 Cup Coconut

4 Eggs

2 Teaspoons Vanilla Extract

75g Butter Melted

1 1/2 Cups Milk

175g Cranberries

Now for the quick fun part

Preheat oven 180c

Grease the Saute Pan with butter lightly.

Combine Flour, Caster Sugar, Coconut mix together

Beat in one egg at a time,

Add Vanilla Essence

Fold in melted butter and mix well

Add Cranberries, Milk mix all together. This will be a wet batter.

Pour into Greased Saute Pan.

Bake in a preheated oven for 50 minutes until cake is firm and golden brown

Place a cooling tray on top and turn it over. The cake will be released without breaking.

Transfer cake to a serving plate and serve with cream.

 

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