Now I can’t take credit for this recipe, but I can absolutely vouch for it’s incredibly easy making and juicy delicious taste!

I first tasted this cake at my besties house when she made it for me. It was one full size cake, and we were just 2 people. I’m not joking when I tell you that we polished that thing off. Entirely.

So when we were up at Kalumburu in the Kimberley, and spotted some coconuts up the tree, fresh coconut cake was on the menu for dessert in our Hillbilly camp oven that night!

The Recipe

Ingredients

1 cup desiccated coconut
1 cup self raising flour
1 cup sugar
1 cup milk

Method

Step 1
Mix all ingredients together.

Step 2
Pour that gooey batter into a greased or lined cake tin.

Step 3
Cook! At home we pop it in for 45 minutes in our oven preheated to 180 degrees celsius. In the camp oven our timing was fairly similar, with coal on top and bottom. It’s just a matter of sticking a knife in the batter when it’s looking a little golden on top and seeing if the knife comes out clean. Clean = READY!

Step 4
Eat it and hide all the crumbs before someone else sees!

My Mum puts way less sugar in than the recipe and it still turns out great, she even recently tried swapping coconut for pumpkin with great success!

Sometimes I’ll add in a tub of blueberries or a tin of diced pineapple for a burst of fruit. For icing the cake, my go-to is simple lemon icing (icing sugar with a splash of lemon juice to make the consistency of icing you want)

Simple as! (much simpler than actually getting the coconut down from the tree – have a giggle at that video here)

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