26 June 2012

Moist Coconut Cake - Two Versions!


This cake is so moist and delicious, it's hard to resist. So, with that in mind I adapted the recipe slightly to a more healthful treat.

The original version (below) is high in sugar and fat. My modified version is lower in sugar and in fat, with the added goodness of spelt flour, and it is just as moist and delicious as the original.

The Original Moist Coconut Cake
Ingredients:
2 cups self raising flour
1 1/4 cups caster sugar
2 eggs lightly beaten
1 450g can coconut cream
225g coconut

Method:
Pre-heat oven to 180 degrees Celsius. Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased and baking paper lined lamington tin. Bake in preheated oven for 35-40 minutes. Allow cake to cool in tin. Once cake is cool, dust with icing sugar.

Healthier Moist Coconut Cake
Ingredients:
2 cups wholemeal spelt flour
2 1/2 tsp baking powder
3/4 cup agave
2 eggs lightly beaten
450ml skinny evaporated milk
1 1/2 tsp coconut essence
225g desiccated coconut

Method:
Pre-heat oven to 180 degrees Celsius. Sift flour and baking powder into a bowl. Add the husks from the flour and whisk through. Whisk the eggs and the agave syrup until combined, add the evaporated milk, coconut essence and coconut and mix well. Make a well in the centre of the flour, pour in the egg mixture and stir to combine. Pour into a greased and baking paper lined lamington tin. Bake for 35 - 40 minutes. Allow cake to cool in the tin.

Alternatively place cupcake papers into a muffin tray. Pour 1/4 cup batter into cupcake papers. Bake for 15 - 20 minutes or until a skewer inserted in the centre of the cupcake comes out clean.

5 comments:

  1. I'm going with the original cake recipe......Yum

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  2. wow, i think ill try the healthier version! love your blog by the way! have added you to my reader:)

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  3. These both sound nice....I used to buy spelt flour but the cost is prohibitive (from major supermarkets) - do you know any cheaper suppliers??

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  4. Hi Ellen,

    I buy my spelt in 20kg bags from The Full Pantry in Croydon, Victoria. It works out to be around 30% off shelf price which brings the price down considerably.

    I also find when I bake with spelt because the cakes/muffins/biscuits/slices/breads are denser I can give smaller servings and everyone is well and truly satisfied, so my baking lasts a little longer.

    I always bake cakes in cupcake papers - the small, proper cupcake size, not the newer large sizes and never muffin size - they are way too big so that also helps.

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    Replies
    1. Thank you! I am in the Eastern suburbs so will check out The Full Pantry.

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