I love coconut, who doesn’t And this is exactly why I was so happy to find this old recipe I had in my old recipe bag. I have a plastic bag at home, a really old one and it’s full of recipes, the old fashioned ones – the hand written ones 🙂 It’s actually quite a chunk of history when you think about it because they are not only hand written but some of them are also written on pieces of old newspapers and flyers which makes it even more fun to dig in them. So I dug in my bag yesterday and found this great coconut cake recipe I used to love. I decided to upgrade it and added some chocolate chips which turned out to be a great upgrade! Try it. The cake is not too moist and the chocolate chips sink to the bottom of the cake while baking but the end result is a cake you’d like to have with your coffee. And besides, look at the small number of ingredients it has – perfect.
- 1½ Cups White Sugar
- 1½ Cups Self Rising Flour (or all purpose flour + 1 tsp baking powder)
- ½ Cup Finely Shredded Coconut – Unsweetened
- 1 Full Cup (250ml) Heavy Cream (Whipping Cream)
- 1 tsp Vanilla Extract
- 3 Eggs
- ½ Cup Chocolate Chips (Use your favorite)
- Preheat oven to 350F (180C)
- Layer a 8.5- 9.5 Inch spring form baking pan with parchment paper, or you can spread butter to avoid the cake from sticking.
- Place all ingredients in a mixer bowl and mix until fully combined. The batter reminds the consistency of a pancake batter.
- Pour the cake batter onto the layered baking pan and place in oven for 40-45 minutes until brown.
