Twiggy’s Coconut Cake

Twiggy’s Coconut Cake


  • 1 egg
  • 125ml milk
  • 1 tsp vanilla extract
  • 75g butter
  • 1/2 tsp lemon zest
  • 75g sugar
  • 50g desiccated coconut
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 200g plain flour


1) Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine
breadcrumbs. Add coconut, lemon zest and sugar.
2) In a separate bowl beat egg, add 100ml/31⁄2 fl oz milk and vanilla
extract. Make a hole in the flour mixture and add liquid egg/milk mix.
Blend altogether until mixture has a stiff consistency. Add the
additional milk if needed.
3) Place in a greased 15cm (6 inch) cake tin and bake at
180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in
the middle comes out clean.

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