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1 Coconut Coffee Cake

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Coconut Coffee Cake

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Ingredients

12 slice(s)

Cake

  • 250 g Butter, Softened
  • 200 g sugar
  • 3 eggs
  • 100 g Shredded coconut
  • 200 g coconut cream
  • 225 g plain flour
  • 10 g baking powder
  • 10 g Instant coffee dissolved in boiling water or 1 shot of espresso

Coffee Icing

  • 160 g sugar
  • Coffee dissolved in hot water

Topping

  • Toasted Coconut flakes
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  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Cake

  1. 1. Add sugar to TMX bowl and mill 10-20sec/sp10. 

    2. Insert your butterfly.

    3. Add softened butter to TMX bowl and cream 3min/sp3. 

    4. Scrape down sides.

    5. Add eggs one at a time to TMX bowl and combine 30sec/sp2.

    6. In a separate bowl/jug dissolve coffee into boiling water.

    7. Add dissolved coffee and coconut cream to your TMX bowl and combine 10sec/sp2.

    8. Add flour, baking powder & shredded Coconut and combine 30sec/sp2.

    9. Pour mix into a greased 27cm bundt tin and cook at 170° for 30 minutes or until skewer comes out clean.

    10. Leave in tin for 5 minutes and then turn out onto a wire rack to cool completely.

    2. Coffee Icing

  2. 1. Add sugar to TMX bowl and mill 10-20sec/ sp10. 

    2. Add dissolved coffee to TMX bowl and combine until pouring consistency.

    3. Pour over cooled cake, sprinkle with toasted coconut flakes and enjoy with a cuppa.

10

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11

Tip

Make sure your butter is really well softened otherwise you won't be able to use your butterfly to cream the butter and sugar.

If doing this recipe in a TM31 you'll need to halve it.

I have successfully made this mix into cupcakes without any alterations.

I have frozen the cake cut up for lunchboxes and they thaw well.

The original recipe is a 'Woman's Weekly' recipe and I have converted it to be a TMX compatable recipe.

 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I attempted this recipe twice and both times it...

    Submitted by Dutch on 4. February 2017 - 11:40.

    I attempted this recipe twice and both times it turned out so oily, it would not hold it's shape and to taste was just far too oily. Very disappointed as I wasted so many ingredients. Some of the timings and speeds I think are far too high.

    The star rating isn't working, I give it 1 star.

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