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Caribbean Coconut Cake

This recipe is a bit more exotic and packs plenty of that Caribbean flavour. It's delightfully light and bursting with the taste of coconut and pineapple. The toasted coconut adds a great texture to the soft, buttery sponge and sweet buttercream. I'm not sure what the tea situation is in the Caribbean but get it made and the kettle on!

Prep

10m

Cook

25m

Total

35m

homepage-image

Caribbean Coconut Cake

This recipe is a bit more exotic and packs plenty of that Caribbean flavour. It's delightfully light and bursting with the taste of coconut and pineapple. The toasted coconut adds a great texture to the soft, buttery sponge and sweet buttercream. I'm not sure what the tea situation is in the Caribbean but get it made and the kettle on!

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Add your butter and sugar to a mixing bowl beating together until they become nice and creamy. Midway through give the sides a scrape down to makes sure it's fully incorporated. Now add your eggs and wee drop of flour to avoid it curdling, beating until combined.

For

8

M

I

170

g

Butter, softened

170

g

Golden caster sugar

3

Eggs

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