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Storecupboard Tropical Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This came about because I didn't have all the ingredients to make the proper version!

This came about because I didn't have all the ingredients to make the proper version!

Ingredients

Serves: 6

Metric Cups

For the Tropical Cake

  • 225 grams flour
  • 225 grams butter
  • 225 grams soft brown sugar
  • 50 grams creamed coconut (covered with hot water from the kettle)
  • 57 grams cocoa
  • 1 teaspoon baking powder (heaped)
  • 4 eggs

For the Filling and Topping

  • 200 grams cream cheese
  • 284 millilitres double cream
  • 50 grams icing sugar
  • bounty frappe (1 sachet)
  • 25 grams creamed coconut (cover with hot water as before)
  • shredded coconut (sweetened, for sprinkling)

For the Tropical Cake

  • 8 ounces flour
  • 8 ounces butter
  • 8 ounces soft brown sugar
  • 2 ounces creamed coconut (covered with hot water from the kettle)
  • 2 ounces unsweetened cocoa
  • 1 teaspoon baking powder (heaped)
  • 4 eggs

For the Filling and Topping

  • 7 ounces cream cheese
  • 9⅞ fluid ounce heavy cream
  • 2 ounces confectioners' sugar
  • bounty frappe (1 sachet)
  • 1 ounce creamed coconut (cover with hot water as before)
  • shredded coconut (sweetened, for sprinkling)

Method

Storecupboard Tropical Cake is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream together the sugar and butter, then add the eggs one at a time.
  • Mix the flour cocoa and baking powder together then add to the mixture. Slowly add the creamed coconut until your batter is smooth the smell of the coconut is present, (this is the bit when you have a valid excuse for a taste test)
  • Pour into the cake pans and cook on 150 (fan oven) or gas mark 5/190 standard, they should take about 25-30 mins to cook or until risen and smelling good.
  • For the topping:

  • In a bowl whisk together the cream cheese/cream, icing sugar and bounty sachet until smooth then add some of the creamed coconut until you have the desired taste.
  • spread in the middle and over the top of the cake then sprinkle with the coconut.
  • Cream together the sugar and butter, then add the eggs one at a time.
  • Mix the flour unsweetened cocoa and baking powder together then add to the mixture. Slowly add the creamed coconut until your batter is smooth the smell of the coconut is present, (this is the bit when you have a valid excuse for a taste test)
  • Pour into the cake pans and cook on 150 (fan oven) or gas mark 5/190 standard, they should take about 25-30 mins to cook or until risen and smelling good.
  • For the topping:

  • In a bowl whisk together the cream cheese/cream, confectioners' sugar and bounty sachet until smooth then add some of the creamed coconut until you have the desired taste.
  • spread in the middle and over the top of the cake then sprinkle with the coconut.
  • Tell us what you think