Saturday, 6 August 2016


150 grams butter
1/2 cup thickened cream
1 2/3 cups sugar
4 eggs
2 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 180 c. grease and line a 9 x 13 ovenproof dish with baking paper.

in a small bowl, using the microwave, melt the butter and cream together. put aside.

place the eggs and sugar in a large bowl. using an electric mixer, beat until thick
(about 3 minutes).

beat in vanilla and salt.

beat in 1/2 the butter mix then half the flour, then rest of the butter mix
and the rest of the flour.

pour evenly into dish .

cook for approx 35 - 40 minutes until golden on top and a skewer comes out clean.

cover hot cake with topping.

serve warm or cold.


170 grams butter
1 1/4 cups brown sugar, packed
2 heaped teaspoons ground cinnamon
1 1/4 cups shredded coconut

in a medium microwave dish or jug, melt butter, sugar and cinnamon in microwave,
on high for 2 minutes.

stir, making sure sugar is dissolved. (pop back into microwave for a bit longer
if not dissolved. depends on microwave power)

stir in coconut and microwave for another minute or until bubbling.

pour over cake, spreading to edges.

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