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Lazy Daisy Cake - Caramelised Coconut Cake

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Course: cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g self-raising flour
  • 35 g desiccated coconut
  • 1 tbsp custard powder or cornflour
  • 110 g caster sugar
  • 3/4 tsp bicarbonate of soda
  • pinch of salt
  • 150 ml dairy-free milk
  • 1 tbsp dairy-free yoghurt
  • 50 g dairy-free margarine melted
  • For the topping:
  • 40 g soft brown sugar
  • 30 g dairy-free butter
  • 1 tbsp dairy-free cream
  • 30 g desiccated coconut

Equipment

  • 1 18 or 20cm cake tin

Method
 

  1. Preheat the oven to 180℃. Line a 18 or 20cm cake tin with parchment
  2. Start by placing the coconut for the topping onto a baking tray and toast in the oven for 5 minutes until golden, then set aside
  3. In a large bowl, mix together the self-raising flour, custard powder, (untoasted) desiccated coconut, caster sugar, bicarbonate of soda and salt.
  4. In a separate bowl, combine the milk, melted margarine, and yoghurt.
  5. Pour the wet ingredients into the dry and combine to form a smooth batter. Pour straight into the lined tin and level off.
  6. Place into the hot oven and bake for 20 minutes until the cake has risen and turned golden. Check it is cooked through by testing with a skewer and if it comes out clean the cake is cooked.
  7. Cool on a wire rack
  8. To make the topping:
  9. Place the sugar, butter and cream in a small saucepan and bring to the boil
  10. Take off the heat and stir in the toasted coconut
  11. Spread over the top of the cake and place under a preheated grill until bubbling all over
  12. Leave to fully cool and set before slicing

Notes

Toasting the coconut is optional but it does give that lovely toasty coconut flavour.