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Coconut Coffee Cake


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4

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
  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
  3. 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

Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM31
    Spatula TM31
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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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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