Ingredients
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160g butter, softened
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1 cup caster sugar
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1 teaspoon vanilla essence
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2 eggs
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1 1/2 cups self-raising flour
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1/2 cup shredded coconut
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1 cup milk
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400g tub tropical fruit salad in juice, drained (see tip)
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Thick custard, to serve
Coconut crumble topping
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2 tablespoons caster sugar
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2 tablespoons shredded coconut
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1/2 cup plain flour
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60g butter, chilled, chopped
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round springform pan. Line base and side with 2 layers baking paper.
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2Make crumble Place sugar, coconut and flour in a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
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3Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in flour, coconut and milk.
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4Spoon mixture into prepared pan. Bake for 20 minutes. Remove from oven. Top with fruit followed by coconut crumble mixture. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Serve with custard.
Source: taste.com.au
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