Fruit & Coconut Drizzle Cake

INGREDIENTS:

Cake

2 eggs

125 g butter, softened

1 cup sugar

2 cups self-raising flour

2/3 cup milk

3 tablespoons of desiccated coconut

2-3 large fruit

Icing

1-2 large fruit

1 cup of icing sugar

1-2 tablespoons of desiccated coconut

METHOD:

Preheat the oven to 180 degrees

In an electric mixer:

1. Cream butter and sugar.

2. Beat in the eggs (low speed)

3. Add 1 cup of flour and half of the milk. Beat until all combined. Add the second cup of flour and the rest of the milk.

4. Beat on high speed for a couple of minutes until it’s well combined.

5. Cut the fruit in half and strain them through a small sieve into a cup or bowl. Discard the seeds.

5. Stir through the coconut and the fruit juice with a spoon.

6. Grease a cake (or loaf) pan, and line the base with greaseproof paper.

7. Pour mixture into tin and bake 30-40 minutes.

It’s a golden cake so it may look cooked, even if it’s not quite ready. Poke a skewer into the centre. If it comes out cleanly, the cake is cooked.

Let it sit for a minute or 2 in the pan and then place it on a plate.

8. Poke holes over the top of the cake with a skewer, fork or as I did, with a chop stick. This is where the drizzle magic will happen.

9. In a sturdy measuring cup (I use a Pyrex cup with a pouring spout) strain out the juice from the 1-2 fruit. Discard the seeds.

9. Add the 1 cup of icing sugar into the fruit juice and stir it through until all lumps are dissolved and it’s runny enough to pour, it will just run too quickly over the sides of the cake and won’t run nicely into the holes. Add a little more icing sugar to thicken it up slightly.

10. Drizzle the cake (slowly) with the fruit icing sugar mixture. The icing sugar will fill up the holes made with the skewer.

11. Sprinkle over the remaining desiccated coconut.

Serve and enjoy!

NB: It tastes great with whipped cream or vanilla ice-cream

Butheina Al-Nounou