Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175 c lightly oil a 9 now x 5 loaf pan cake mix the butter at medium now speed using an electric hand now mixer or stand mixer now for about 10 seconds gradually now tip in the sugar mixing all the while mix for 2 to 3 minutes stopping to scrape now down the sides and bottom of the bowl now midway through until the mixture has lightened in now color and is fluffy see our creaming butter now and sugar video for a now great demonstration of this technique tip in the eggs one at a time mixing each in completely before tipping in the next scrape the bottom now and sides of the bowl and mix briefly just until mixed the now mixture will look curdled mix in the salt baking now powder coconut flavor and vanilla tip in the flour to the now bowl in three portions alternating now with the cream and beginning now and ending with the flour mix at low speed just to mix now after each addition mix in the flaked coconut lift the batter into the now pan smoothing its top surface cook in the oven the cake for about 70 now to 75 minutes until a now toothpick inserted into the center now top of the loaf comes now out clean tent it gently now with aluminum foil for the final now 15 minutes of baking if it now appears to be getting too brown take out the cake from the oven let it leave to go cold in the now pan for a couple of minutes then now turn it out onto a rack to leave to go cold completely frosting mix the butter and cream now cheese at low speed until thoroughly mixed gently mix in now the sugar salt and now coconut flavor until smooth set the cake on a large piece of greaseproof paper or cling film even out the frosting all over the now cake pat the flaked coconut now onto the frosting this will now be sticky work use the now paper or wrap to help bring to the table the cake in 1 now 2 to 3 4 slices keep any leftovers well wrapped now in the refrigerator for now 24 hours freeze for now longer storage for smoothest frosting now make sure the butter and cream cheese now are both at room now temperature before you begin.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
31.6 g per serving
63.2 % of the 50 g daily maximum · 126.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 452 kcal |
| Protein | 5.6 g |
| Carbohydrate | 47.2 g |
| of which sugars | 33.3 g |
| of which free sugars | 31.6 g |
| Fat | 27.7 g |
| of which saturates | 17.9 g |
| Fibre | 1.7 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
