<\/p>\n

\n

A truly wonderful cake with redcurrants \u2013 everyone went back for seconds :). It\u2019s a slightly \u201cloaded\u201d version of a classic butter cake. There\u2019s a lot going on here: poppy seeds, coconut, coconut icing and those beautifully tart blackcurrants. Altogether, it\u2019s irresistible\u2026 and very hard to stop at just one slice ;).<\/em><\/p>\n<\/blockquote>\n

Ingredients for redcurrant coconut cake with poppy seeds:<\/span><\/p>\n

\n
• 120 g butter<\/li>\n
• \u00be cup caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• \u00bd teaspoon almond extract<\/li>\n
• 225 g plain flour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• 125 ml milk<\/li>\n
• \u00bd cup desiccated coconut<\/li>\n
• 2 tablespoons poppy seeds<\/li>\n
• 250 g redcurrants, stems removed<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix. At this stage, the mixture may look slightly curdled \u2013 this is perfectly fine and won\u2019t affect the final result. Sift in the flour and baking powder, then add the milk, coconut and poppy seeds. Fold gently with a spatula until just combined.<\/p>\n

  Line a baking tin (18 \u00d7 29 cm) with baking paper. Transfer the batter into the tin and level the surface. Scatter the redcurrants evenly over the top.<\/p>\n

  Bake at 170\u00b0C for 35 – 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Drizzle with icing and sprinkle with extra coconut while the icing is still wet.<\/p>\n

  Ingredients for coconut icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 3 tablespoons coconut liqueur<\/li>\n<\/ul>\n

    Mix until smooth, adjusting the consistency as needed (add more liqueur if too thick, or more icing sugar if too thin).<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • desiccated coconut, for sprinkling<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A truly wonderful cake with redcurrants \u2013 everyone went back for seconds :). It\u2019s a slightly \u201cloaded\u201d version of a classic butter cake. There\u2019s a lot going on here: poppy seeds, coconut, coconut icing and those beautifully tart blackcurrants. Altogether, it\u2019s irresistible\u2026<\/p>\n","protected":false},"author":1,"featured_media":6571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,26],"tags":[127,375,141,167],"duration":[],"tag_group":[],"class_list":["post-6570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-poppy-seed-cakes","tag-coconut-liqueur","tag-dessicated-coconut","tag-poppy-seed","tag-redcurrant"],"acf":[],"yoast_head":"\n