Honey and Coconut Cake Recipe

125 g

2/3 cup

2

1 teaspoon

1/4 cup

1/4 cup

1 3/4 cups

1 teaspoon

1/4 teaspoon

1/4 teaspoon

1/2 cup

Honey and Cream Cheese Icing

125 g

1/2 cup

1 tablespoon

Unsalted butter

Raw sugar

Eggs, lightly beaten

Vanilla essence

Honey

Desiccated coconut

Self-raising flour

Ground nutmeg

Ground cinnamon

Ground all spice

Milk

Extra ground nutmeg, for decoration

Cream cheese, softened

Icing sugar

Honey

• Preheat oven to moderate 180^oC. Brush a shallow, 28 x 18 x 3 cm oblong cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence and honey, beat until combined.
• Transfer the mixture to a large mixing bowl. Add coconut.
• Using a metal spoon, fold in the sifted flour and spices alternately with the milk.
• Stir until just combined and the mixture is almost smooth.
• Pour mixture into prepared tin; smooth surface. Bake for 30 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• To make Honey and Cream Cheese Icing - Using electric beaters, beat cream cheese in small mixing bowl until creamy.
• Add sifted icing sugar, and and the honey, beating 3 minutes or until mixture is smooth and fluffy. Spread the icing over cake using a flat-bladed knife.
• Sprinkle with extra nutmeg.