The Perfect Excuse for Cake

The arrival of a little person into the world calls for celebration and of course when celebrating you need cake. One of my closest and oldest friends Rachael gave birth to little Isabella a week ago. Now I’m a firm believer you never “really” need an excuse to enjoy cake, but this wonderful news accelerated my desire to get creative and experiment in the kitchen. I wanted to create something light and flavoursome for us ALL to enjoy while visiting, and my coconut and rosewater cake certainly hit the mark. I have a feeling it will be baked again next April!

Using coconut milk creates a wonderful moist and juicy sponge and the rosewater adds a delicate and aromatic flavour which lingers in your mouth after each slice. Plus you’re left with the delightful smell of Turkish Delight, which envelops your entire kitchen. It’s like heaven. Topped with a rosewater syrup and desiccated coconut this really is a must try cake, which looks pretty on the eye, but believe me is so much better in your tummy. If you have your own rosewater inspired recipes, which you think are worth thrashing out in the kitchen, I would love to hear from you.

Coconut and Rosewater Cake

The Ingredients…

For the cake:

240g self-raising flour

240g caster sugar

80g unsalted butter

400g coconut milk

2 eggs

2 tsp rosewater

3tsp of baking powder

Plus as much or as little desiccated coconut as you please to sprinkle on top

For the syrup:

1 cup of water

½ cup of sugar

1 tsp of rosewater

The Baking Bit…­­

  1. Pre heat your oven to 200C and grease one round cake tin using butter
  2. Sift the flour into a bowl and then add in the baking powder and sugar and mix everything together
  3. Then add in the butter and cream the mixture together using an electric hand mixer
  4. Beat in 2 eggs and then add in the coconut milk and the rosewater.  Using a wooden spoon mix everything together gently until you have a lovely smooth mixture
  5. Pour the mixture into your round tin and place in the oven to bake for 50 – 55 minutes
  6. For the syrup I’ve have used measuring cups which are a must in any kitchen. Add the water and sugar into a small saucepan and heat gently for five minutes until it starts to simmer and then add the rosewater. Leave to cool
  7. Once the cake has baked and cooled for five minutes, using a fork pierce the top of the cake a few times and drizzle the rosewater syrup on top. You may find you don’t need all the syrup as you don’t want to make it too soggy. As an aside drizzle the extra syrup over Greek Yoghurt!
  8. Finish by covering the top of the cake with desiccated coconut and cut generous slices

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