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Feather Cake with Coconut and Honey Topping made with Clover

Feather Cake with Coconut and Honey Topping made with Clover

Recipe: Daleen van der Merwe
Serves: 8
Preparation: 10 minutes 
Cooking: 40 minutes

INGREDIENTS
Cake
75 g butter or margarine
150 ml Clover Full Cream Milk
2 eggs
1 cup castor sugar
150 g self-raising flour
pinch of salt

Coconut topping
100 g butter or margarine
1 cup desiccated coconut
50 ml honey
50 ml Clover Full Cream Milk
40 g white or brown sugar

METHOD
Cake
Preheat the oven to 180 °C. Grease one cake tin (23 cm diameter) and line with greased baking paper.
Heat the butter or margarine and milk together in a medium saucepan until the butter or margarine has melted. Let it cool to a lukewarm temperature.
In a mixing bowl, beat the eggs and castor sugar together very well until light and thick. Beat in the milk. Then add the flour and salt and stir until mixed through. Pour the batter into the prepared cake tin. Tap the tin lightly to break up any large air bubbles. Bake for 35 minutes or until a skewer inserted in the centre comes out clean.

Topping
In the meantime, heat all the ingredients for the topping until boiling point and keep warm.
Turn the warm cake out onto an oven-proof plate. Spoon the warm topping over.
Turn the oven to Grill. Place the cake under the warm grill element until brown (keep an eye on it to prevent it from burning). Let the cake cool down and enjoy.

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