German Coconut Cake

by

Today, I’ll be demonstrating how to make a very easy German Coconut Cake. Instead of using butter, I’ll be using sunflower oil, which gives the cake extra lightness and moisture. This cake is perfect for any occasion and is sure to be a hit with coconut lovers.

Preparation Time: 30 minutes (plus baking and cooling time)

Ingredients:

  • For the cake:
    • 175g / 6½oz self-raising flour (if using plain or all-purpose flour, add an extra 1½ tsp baking powder)
    • 120g / 4½oz granulated sugar
    • 175g / 6½oz vegetable or sunflower oil
    • 4 large eggs
    • 30g / 1oz desiccated coconut
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ¼ tsp salt
  • For the topping:
    • Jam
    • Extra desiccated coconut

Directions:

1. Prepare the Cake Tin:

  • Grease and flour a 900g (2 pound) loaf tin. You can use lard, butter, or oil, but lard is recommended for best results.
  • Preheat your oven to 170°C (338°F) or gas mark 4. If your oven is fan-assisted, set it to 150°C (302°F).

2. Mix the Ingredients:

  • In a large mixing bowl, combine the eggs and oil. Use sunflower oil for extra lightness and moisture.
  • Add the granulated sugar, vanilla extract, desiccated coconut, and salt to the bowl.
  • If you don’t like coconut, you can substitute it with raisins, sultanas, or lemon zest, or simply leave it as a plain vanilla cake.
  • Add the baking powder and self-raising flour (or plain flour with the additional baking powder) to the mixture.
  • Whisk everything together until well combined. The batter will be a bit runnier than ordinary cake batter, which is expected.

3. Bake the Cake:

  • Pour the batter into the greased and floured loaf tin.
  • Place the tin in the preheated oven and bake for 50 minutes.
  • After 50 minutes, check the cake with a cocktail stick. If it comes out clean, the cake is done. If it’s still sticky, bake for an additional 5 minutes.

4. Cool and Decorate:

  • Once baked, remove the cake from the oven and let it cool in the tin on a wire rack for 10 minutes.
  • Carefully take the cake out of the tin. If it’s reluctant to come out, run a thin-bladed knife around the edges of the tin.

5. Add the Toppings:

  • Spread a generous amount of your favorite jam on top of the cake. Strawberry jam is recommended.
  • Sprinkle extra desiccated coconut over the top of the jam.

6. Serve:

  • Cut into slices and enjoy. This cake is fantastic served on its own or with custard for a delicious dessert.

Serving Suggestions:

  • Serve warm or at room temperature as a delightful dessert or snack.
  • Pair with a cup of tea or coffee for a perfect afternoon treat.

Cooking Tips:

  • Ensure your eggs are at room temperature for better mixing.
  • Use fresh, high-quality desiccated coconut for the best flavor.
  • If you don’t have self-raising flour, remember to add the extra baking powder if using plain or all-purpose flour.

Nutritional Benefits:

  • Desiccated coconut is a good source of dietary fiber and healthy fats.
  • Using sunflower oil instead of butter can reduce saturated fat content.

Dietary Information:

  • This recipe can be made dairy-free by ensuring your jam is also dairy-free.

Storage:

  • Store in an airtight container at room temperature for up to 3 days.
  • You can also freeze the cake for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

  • The cake is moist, light, and packed with flavor.
  • It’s easy to make with simple ingredients.
  • The combination of coconut and jam creates a deliciously sweet and unique taste.

Conclusion:

Thank you for trying out this German Coconut Cake recipe. It’s a wonderfully moist and light sponge with a delightful coconut flavor, perfect for any occasion!