Name: Coconut cake with tropical fruit crumble
Yield: 1
Ingredients: 160g butter, softened; 215.00 gm caster sugar; 4.40 gm vanilla essence; 2 eggs; 225.00 gm self-raising flour; 32.50 gm shredded coconut; 257.50 gm milk; 400g tub tropical fruit salad in juice, drained (see tip); Thick custard, to serve; 40.00 gm caster sugar; 10.40 gm shredded coconut; 125.00 ml plain flour; 60g butter, chilled, chopped

Coconut cake with tropical fruit crumble

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Transform canned fruit into a dazzling dessert with creative ideas.

Ingredients:

160g butter, softened
215.00 gm caster sugar
4.40 gm vanilla essence
2 eggs
225.00 gm self-raising flour
32.50 gm shredded coconut
257.50 gm milk
400g tub tropical fruit salad in juice, drained (see tip)
Thick custard, to serve
40.00 gm caster sugar
10.40 gm shredded coconut
125.00 ml plain flour
60g butter, chilled, chopped

Instructions:

Preheat your oven to 180°C/160°C fan-forced and generously grease a 7cm-deep, 22cm round springform pan. Line the base and sides with two layers of baking paper for easy removal later.
Create the crumble topping by combining sugar, coconut, and flour in a bowl. Add butter and rub it into the mixture using your fingertips until it forms coarse breadcrumbs.
With an electric mixer, whip together butter, sugar, and vanilla until fluffy. Add eggs one at a time, mixing thoroughly after each addition. Gently fold in flour, coconut, and milk using a large metal spoon.
Transfer the mixture into the prepared pan and bake for 20 minutes. Remove from the oven and add fruit on top, then sprinkle with the coconut crumble mixture. Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Let the cake sit in the pan for 10 minutes before transferring to a wire rack to cool. Serve with custard.

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