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.
