Coconut Brunch Cake Anytime

I'm all for easy recipes. It doesn't matter whether I'm busy (which is almost always :)) or have all the time in the world to spend the day in the kitchen.

Easy is the way I like it, especially when it comes to desserts and snacks.

Think about it for a minute -- you are looking for a snack and there is nothing in the cabinet, or you are having unexpected guests and it's too late to get in the car for a supermarket run. That's when you are glad you have a stock pile of easy recipes.

I came across a cake recipe a few weeks ago that looked so simple I was a little skeptical. Well, today was the day I was looking for a snack and there was nothing in the cabinet. I definitely was not getting in the car again so I decided to try this cake recipe.

The cake recipe was named after a friend of the person writing the article and was described as a simple breakfast cake. Simple it was, and definitely easy and I was pleasantly surprised how tender the cake turned out.

My recipe is called Coconut Brunch Cake since I added the coconut and this would make a great brunch cake. If you don't like coconut you can eliminate it and leave it plain.

Coconut Brunch Cake

Ingredients

• 2 large eggs
• 1 tsp. lemon zest
• 3/4 cup sugar
• 1 cup coconut milk (or use whole milk)
• 1 1/2 cups Unbleached Flour
• 1 tsp. baking powder
• 1-2 cups shredded coconut

Directions

Use either a large loaf pan 10 x 6 x 2, or an 8 x 8 glass baking dish, which is what I used. Butter the pan generously, or spray with non-stick cooking spray. Preheat oven at 300 degrees.

1. In a large mixing bowl use a wire whisk to beat the eggs with the lemon zest for about 30 seconds or until the eggs are a little foamy. Add the sugar, 1 cup of flour, baking powder and milk and mix well with the whisk just until blended. Add the remaining 1/2 cup of flour and mix just until well combined.
2. Pour the batter into the pan scraping the sides of the bowl to get all the batter in the pan. Bake at 300 degrees for 45 minutes. Turn the oven to 350 degrees and bake for another 15 minutes, or until the cake springs back and the sides of the cake pull away from the sides of the pan. Remove from pan and cool the cake on a rack for about 30 minutes to an hour.

3. Make a glaze to pour over the top of the cake and add the shredded coconut tapping into glaze and then sprinkle a little lemon zest over the coconut if desired.
For the glaze:  1 cup of confectioners sugar and add a tablespoon of milk and stir.  Use a little more milk if necessary.  The glaze should be thick and not run over the side of the cake so that it will hold the coconut in place.

Try this cake even if you are not a white cake enthusiast -- me, I'm a chocoholic, and I think this cake is a winner.

This is more of a dense cake rather than a typical layer cake. Have this cake ready for when you want a hot cup of tea or coffee. Add a scoop of ice cream or fresh fruit compote.

You can make this cake without the coconut and use your own favorite cake topping.


I've shared this recipe with:
Miz Helen's Full Plate Thursday
Ekat's Kitchen Friday Potluck
Feed Me Tweet Me Follow Me Home Friday



Mangia!
Winelady Cooks