Today, we’re diving into a recipe that’s an absolute delight to your taste buds and a breeze to make. Seriously, if you’re a fan of these flavours that meld beautifully, you’re in for a treat. Golden syrup meets coconut in this culinary matrimony, and let me tell you, it’s love at first bite! 😂🍰💕
The Star Ingredients:
- Golden Syrup: Adds a rich, caramel-like sweetness to your cake. It’s got a texture that’s a cross between honey and molasses, but it’s unique in its own right. My favourite brands are Lyles and CSR Golden Syrup.
- Butter: The unsung hero that gives your cake that beautiful, moist crumb. Let’s face it, everything is better with butter, especially when it’s cake. I always use unsalted butter for my cooking and baking.
- Self-Raising Flour: If you’re looking for fluffiness incarnate, look no further. Self-raising flour takes the cake (pun totally intended!) to new heights—literally. I don’t normally purchase SR flour but for Bake Club it can be handy. So today I had some to use up. And don’t forget to always check the Use by dates on your raising agents.
- Castor Sugar: Finer than granulated sugar but not as fine as powdered sugar, castor sugar dissolves evenly and efficiently, ensuring your cake has a smooth, light texture.
- Coconut: You get that subtle, tropical flair from the coconut, which amps up the flavour and adds a lovely texture to each bite.
- Eggs: The ultimate binding agents, eggs ensure your cake has the perfect consistency.
The Icing on the Cake
And of course, what’s a cake without its crowning glory: the icing! Now, you might notice there’s no photo of the cake with icing on my blog. Full disclosure: one of my (very eager) family members cut into the cake before I could whip up the icing and snap a pic. So, let your imagination run wild on what this beauty could look like with its icing robe!
The Quick and Quirky Icing Recipe:
- Icing Sugar: The essential sweet component that gives your icing that melt-in-your-mouth feel. Pure or soft is fine here.
- Butter: Yep, butter makes another appearance, this time to add a creamy, rich texture to your icing.
- Honey: A touch of natural sweetness to enhance the flavors.
- Vanilla Extract: A dash to balance and for that fragrant kick!
- Hot Water: To get the consistency just right.
Alright, I won’t keep you waiting any longer. Head on over to the recipe card for the full low-down on how to create this masterpiece in your own kitchen. 🎉🍴
P.S. If you whip up this heavenly cake, don’t forget to share your masterpieces and tag me. I’d love to see how your cakes turn out! Happy baking! 🌟
Golden Syrup and Coconut cake
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- 160 g Golden Syrup
- 130 g Butter
- 320 g Self Raising Flour
- 100 g Castor Sugar
- 30 g cup Coconut
- 110 g 2 eggs, lightly beaten
- 220 g Milk
- 60 grams Butter
- 1 teaspoon Honey
- 1 Pinch Flaked Salt
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Icing Sugar
- 1 tablespoon Hot Water
- Preheat the oven to 180c fan
- Combine flour, sugar and coconut in the TM bowl and sift on speed 5 for 10 seconds then set aside.
- Add butter and Golden Syrup to the TM bowl and heat to 70c/4 mins/speed 2
- Weigh the eggs and milk into a jug.
- Put the butterfly in place, and on speed 3, slowly add the flour mixture alternately with the egg and milk mix.
- Pour the mix into a prepared 20 x 20 cm cake tin.
- Bake for around 30 mins or when the cake is a golden brown colour. (The time will depend on your oven and the hight of your cake tin.)
- While the cake is cooling make the icing sugar
- Add the butter and honey to the TM bowl. Beat on speed 3.5 for 15 seconds. Add the icing sugar, salt and the vanilla extract and beat a further 15 seconds.
- Check the consistency of the icing and if needed, add the hot water a bit at a time through the hole in the lid while the blades are running.
- Add to the cake when it’s completely cooled.