A rich, moist and fluffy coconut cake packed with plenty of kiwi. Interestingly, baked kiwi tastes a bit like gooseberries :). Finished with a coconut icing, which is the perfect final touch. Highly recommended!
Ingredients for coconut kiwi cake:
- 125 g butter
- 125 g caster sugar
- 2 large eggs
- 1 teaspoon lemon extract (or a few drops lemon flavouring or lemon zest)
- 200 g plain flour
- 1 teaspoon baking powder
- 75 g desiccated coconut
- 125 g sour cream
- 5 kiwis (about 530 g)
All ingredients should be at room temperature. Peel the kiwi and cut it into pieces.
In a mixing bowl, beat the butter and sugar until very light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon extract and mix briefly. Sift in the flour and baking powder, then add the desiccated coconut and sour cream. Gently fold everything together with a spatula until just combined.
Grease and line a 29 × 18 cm baking tin. Transfer the batter into the tin and level the surface. Press the kiwi pieces into the batter.
Bake at 160°C for about 40 – 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, glaze, slice and serve.
Ingredients for coconut icing:
- 160 g icing sugar
- 45 ml coconut liqueur (or lemon juice)
Mix the ingredients until smooth. If the icing is too thin, add more icing sugar; if too thick, add a little more liquid.
Enjoy!
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