The coconut cake to rule all coconut cakes
If you like coconut, like we do, then you’re going to want to keep reading. This cake has no less than 5 kinds of coconut involved. Oh, and it’s also dairy and gluten free, so there’s that.
For the cake:
Take one pack of Woolworths Gluten-free Vanilla Cake Mix and add the contents to a bowl. In another bowl, combine two beaten eggs, 1 cup fresh Woolworths Coconut Milk and 80 ml vegetable oil. Stir into the dry ingredients. Add 2 small ripe bananas (mashed) and mix well. Pour the batter into a well-greased loaf tin and bake at 160°C for 40–50 minutes until golden brown and a skewer comes out clean. Set aside to cool.
To make the coconut syrup: Combine ½ cup fresh coconut milk, ½ cup canned coconut milk, ½ fresh coconut cream, 80 g coconut sugar and 25 g palm sugar in a saucepan. Bring all of the ingredients to the boil until the sugar dissolves completely. Remove from heat. Poke holes into the cooled cake and drench the cake with the syrup. Ice generously with Woolworths Fresh Coconut Cream just before serving, sprinkle with toasted desiccated coconut and new Woolworths Freeze-dried Coconut Chunks.
Not keen on baking?