Coconut and cardamom loaf cake
- October 2019
- Serves 10
- Hands-on time 30 min, oven time 45-50 min
Food writer and cookbook author Niloufer Mavalvala‘s coconut cake recipe was handed down to her through generations of family. It’s fabulously light, scented with cardamom and decorated with lemon icing and dried rose petals.
- 19.3g (10.5g saturated)
- 49.2g (31.4g sugars)
Buy fresh shredded coconut from Asian food stores, or use frozen diced coconut (available from larger supermarkets). Defrost overnight in the fridge, then whizz in a blender or food processor until finely chopped.
If you have time, leave the batter for 2 hours at the end of step 2 to allow the coconut to absorb the flavours.
Leave the sponge un-iced if you don’t like very sweet cakes.
Wrap the un-iced cake in cling film and foil, then keep in the freezer for up to a month.
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