Photo: David Holifield
Coconut cream cake
11 ingredients
55 min
Cuts into 10 slices
openrecipes
A tempting egg-free cake with a taste of the exotic to it
Estimated Nutrition (whole recipe, rough)
901
Calories
16g
Protein
40g
Fat
121g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- juice of 1 lemon
- 50g desiccated coconut
- 200ml carton coconut cream
- 85g fine or medium polenta
- 2 level tsp baking powder
- 140g butter at room temperature
- 140g golden caster sugar
- finely grated zest of ½ lemon
- 140g plain flour
- 2 tbsp toasted desiccated coconut
- 140g icing sugar , sieved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes