Coconut cake

Coconut cakes with jam and custard sauce

These coconut cakes will accompany your tea with pleasure but are also great as a dessert, served with lemon custard sauce and strawberry jam. The elements are the same as in the Strawberry Treat– recipe and just as easy to make.

Makes 4 cakes

Ingredients

For the cakes
1,5 Lemon, zested
50 gr. Butter, soft but not melted
60 gr. Sugar
1 Egg
50 gr. Flour
1 tsp Baking powder
50 gr. Coconut, grated
55 gr. Crème Fraîche

4 ramekins or individual cake tins (approx. 10 x 5 cm)

For the jam
75 ml. Strawberry jam (home made or shop bought)

For the lemon custard sauce
200 ml. Double Cream
50 ml. Lemon juice (from about 1-2 lemons)
70 gr. Sugar
3 Egg yolks

Preparation

For the cake
– Preheat the oven to 180C (electric oven).
– Put the butter with the sugar in a bowl and beat until it looks pale and smooth. Mix in the egg and crème fraîche. Zest the lemon and stir through.
– Add the flour, baking powder and grated coconut to the butter mix and combine well.
– Butter the cake tins or line them with baking parchment. Divide the mixture into the 4 cake tins.
– Bake for 30 minutes until golden brown.

For the lemon custard sauce
– Add 30 grams of sugar with the double cream and lemon juice to a pan. Put on a low heat and bring slowly to a boil while stirring.
– Put the remaining sugar in a bowl with the egg yolks and whisk until it looks pail.
– Add the hot cream to the egg yolks while constantly stirring.
– Put the mixture back in the pan on a low heat. Stir well until it thickens and forms a smooth sauce. Don’t bring it to a boil, that might split the sauce.
– Let the sauce cool down. Stir every once in a while to prevent skin forming.

Serve the cakes as they are or with the jam and lemon custard sauce.