Coconut Milk Cake

With rose or rum.

You may have noticed that I didn’t post anything Valentine yesterday and that was on purpose as I really do not care about that day. We did however accidentally ended up having dinner together and I must admit that I enjoyed seeing all the young loves all dressed up and so very much in love. But alas I do love my fair share of pink and cake so I somewhat present you with my favourite coconut milk and rose cake. You can also easily turn this in a coconut milk and rum cake, I will add where you can replace and add ingredients in bold and brackets.

Ingredients

• 150 ml coconut milk

• 2 tsp rose aroma (replace with rum aroma)

• 2 tsp vanilla essence

• (add 50 g of dried coconut flakes)

• 250 g unsalted butter

• 250 g light brown caster sugar

• 3 eggs

• 275 g plain flour

• 2 1/2 tsp baking powder

• (add juice of one lime)

• 1 loaf tin greased or lined with baking paper

Instructions

1. Pre-heat the oven to 180ºC

2. Warm up the coconut milk, rose aroma (coconut flakes) and vanilla extract in a pan and whisk while it’s on the hob until it’s nice and fluffy. Set aside.

3. Mix the butter and the sugar, add the eggs one by one until it’s smooth.

4. Add the flour and the baking powder (add the lime juice)

5. Finally add the warm coconut milk mixture and mix until you have a lovely fluffy batter.

6. Pour the batter in the loaf tin and bake for 45 minutes in the oven. The cake is ready when you can stick a skewer in the cake and it comes out clean. Let it cool before adding icing.

The icing is made using a simple sugar glaze mixture of 250 g icing sugar, 2 tbsp milk and 1/4 tsp vanilla extract.

Love, Yvonne xxx