Twiggy’s Coconut Cake

Twiggy’s Coconut Cake is a delightful and flavorful dessert that combines the tropical goodness of coconut with a moist and tender cake. This cake, inspired by the British fashion icon Twiggy, is perfect for any occasion, from birthdays to afternoon tea gatherings. With its light and fluffy texture and the rich aroma of coconut, this cake is sure to impress your family and friends.

To create Twiggy’s Coconut Cake, you’ll start by preheating your oven to 180°C/350°F/gas mark 4. Then, you’ll sift together flour, salt, and baking powder in a bowl, ensuring that the dry ingredients are well combined. Next, you’ll rub in butter until it resembles fine breadcrumbs. This step helps to create a tender and crumbly texture in the cake. To enhance the coconut flavor, you’ll add shredded coconut and lemon zest to the mixture, infusing it with a tropical twist.

In a separate bowl, you’ll beat an egg and combine it with milk and vanilla extract. This liquid mixture will be added to the dry ingredients, creating a stiff batter that forms the base of the cake. If needed, you can adjust the consistency by adding additional milk.

The batter is then poured into a greased 15cm (6 inch) cake tin and baked in the preheated oven for approximately 40 minutes, or until a knife inserted into the center comes out clean. The result is a beautifully golden cake with a fragrant coconut aroma.

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, Twiggy’s Coconut Cake is a fantastic choice. Its delicate coconut flavor and moist texture make it a crowd-pleaser. Serve it on its own, dusted with icing sugar, or decorate it with a coconut cream frosting for an extra touch of elegance. Enjoy this delightful coconut cake and let its tropical charm transport you to a sunny paradise.

INGREDIENTS:

• 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

INSTRUCTIONS:

1. To begin, preheat your oven to 180°C/350°F/gas mark 4. In a bowl, sift together the flour, salt, and baking powder to ensure they are well combined. Next, rub in the butter until the mixture resembles fine breadcrumbs. Add the coconut, lemon zest, and sugar to the bowl.
2. In a separate bowl, beat the egg and then add 100ml/3½ fl oz of milk and the vanilla extract. Create a well in the flour mixture and pour in the liquid egg/milk mixture. Blend everything together until the mixture has a stiff consistency. If needed, you can add additional milk to achieve the right texture.
3. Grease a 15cm (6 inch) cake tin and pour the batter into it. Place the cake tin in the preheated oven at 180°C/350°F/gas mark 4. Bake for approximately 40 minutes or until a knife inserted into the middle of the cake comes out clean.

NOTES:

• Make sure to use unsweetened shredded coconut for the best flavor in the cake.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the batter.