1,1,1,1 Cake * 1 cup desiccated coconut * 1 cup milk (soy, almond, rice milk if lactose intolerant) * 1 cup caster sugar (normal sugar is fine, see notes below) * 1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant) SPECIAL NOTE: Original recipe is one cup of sugar, I only ever use HALF a cup and its perfect, in fact I use half a cup of stevia not sugar when I have it on hand. Preheat oven 180C/360F. Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes. Club Tropicana Variation : * Add the zest of one Lime to the cake mix * Ice with a white chocolate ganache, add some shredded coconut and more lime zest. BANANA VERSION: *Simply add a very, very ripe mashed banana (they are best) and mix thoroughly. CHOCOLATE VERSION: * Simply replace the coconut in the recipe above with HALF a cup of cocoa instead and you have the EASIEST chocolate cake. CHOC-COCONUT VERSION: Simply add half a cup of cocoa to the original recipe (leave the coconut in). PASSIONFRUIT VERSION AS MADE BY MYSELF WHEN I FIND PASSIONFRUIT ON SALE: SIMPLY ADD ONE WHOLE PASSIONFRUIT TO THE CAKE MIX & TO THE CREAM CHEESE ICING. SERVING SUGGESTION: Serve warm with butter or cold with cream cheese icing … Deliciously simple! NOTE: YOU CAN MAKE THIS LACTOSE AND GLUTEN FREE BY USING GLUTEN FREE SELF RAISING FLOUR AND ZYMIL LACTOSE FREE MILK OR SOY, ALMOND, COCONUT OR RICE MILK. COMPLETELY OPTIONAL: Cream Cheese Icing: Ingredients 60g cream cheese, softened 30g butter, softened 1/2 teaspoon vanilla essence 3/4 cup icing sugar mixture Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined. OR OUR FAMOUS GANACHE CHOCOLATE ICING: CHOCOLATE GANACHE 350g /12 oz. quality dark chocolate, chopped 1 cup (250ml) heavy cream 1 tbsp. dark rum (optional) Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Watching closely, bring it just to a boil. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum. Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward. For a fluffy frosting, allow it to cool until thick, then whip with a whisk until light and fluffy. Recipe: 4 Ingredients
Posted on: Mon, 04 Aug 2014 23:06:56 +0000
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