Hi Angie, can I ask for a little help please want to make a moist coconut cake 6x3 inch deep, not very good with measurements, what ingredients would you recommend?do i use coconut milk?
I’m never actually made a coconut cake but having looked at a few recipes online, it’s pretty much a Victoria Cake Recipe (as in equal parts butter, sugar and flour) with a few extra bits of ingredients.
If memory serves me correctly, you’ve made our Victoria 6 x 3 inch using the 200-gram recipe, and then you made the chocolate one with the brown sugar.
I’ve found a recipe online which may give you roughly the amount of cake you need to make the 6 x 3. This uses 175 grams of flour, butter, sugar, and then milk and desiccated coconut. However, I don’t know how much height it will give you as they have split the recipe into sandwich tins.
You could try that and see if it works, although you’d have to adjust the baking time.
Either that or try doing the 200-gram mix that we usually do and then add around 60 grams of desiccated coconut and maybe 3-4 tablespoons of coconut milk or milk and see how that turns out.
Seeing as the recipe worked out, can I confirm the final ingredients you used to make it. It’s just so we can share it with others as a tried and tested recipe and give it to someone else if they need it.
I’m so pleased it worked out for you. The cake is fabulous.
You too, have a wonderful Easter. Hopefully, you’ll get a piece of that delicious cake.
Hi, I did 150g of caster sugar, stork butter, SR flour, 3 eggs, 60g coconut, and 3 tablespoons of semi-skimmed milk for each cake. Bake - 160 fan oven middle shelf for about 1 hour. I made 2 cakes 6x3 inch xx
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