A childhood favorite, now a winter time treat I make for friends and family here in Australia. Growing up on a tropical island full of coconut trees, why not make tastey treats with an item that’s basically free and easily found, coconuts. The rough part is the texture when you add grated coconut to a cake batter.
2 cup Self-Rising flour
1.5 cups brown sugar
1/2 cup Currants (optional)
1 cup coconut milk
2 cups grated coconut (you can grate your own or use store bought)
200g Soft Butter
Tsp Almond essence
Tsp Vanilla essence
Pinch of salt
In your mixing bowl, mix dry ingredients, flour, brown sugar and a pinch of salt. Rub the 200g of soft butter into that mixture till it resembles bread crumbs.
To this this mixture, add your grated coconut, cinnamon,nutmeg and combine with a spoon.
In another smaller bowl, beat your eggs, vanilla and almond essence and coconut milk together.
Mix the wet ingredients into the dry, to form a cake batter. But for the grated coconut, the batter should be smooth.
Normally this is portion out on a baking try like cookies, but I use a muffin tray to portion each rough cake out evenly.
Bake in a 180 degree Celcius oven for 45 minutes or until these are cooked through. Server with hot chocolate coco tea or a coffee.