On Saturday, My freind Katie came to Dundee to visit and stay over. Katie is the friend with whom I go for tea and cake most frequently, and with whom I share my love of baking, so it is only right that I made a cake for her coming to visit!
Last time Katie came to visit, she brought us some very yummy chocolate cake and I promised I would make her my best one in return. I have done, and will post the recipe for it after this one. So yes, I was all set on making the chocolate cake and THEN last night, I saw the lovely Grace's post about Coconut-Crusted Sour Cream Pound Cake and I had to make it! It looks like Christmas! Off to the supermarket we went to get the ingredients I didn't have, and at 9.30 on saturday morning, I was busy a-baking!
The thing about this cake is, it tastes AMAZING! It's got a fresh, slightly tart, but still a bit sweet taste. The creamy icing and the sweetness of the coconut adds a depth of flavour and lovely texture. Also, we went out of Saturday night, and were not in the best shape on Sunday morning, and I have to say it's good hangover food. We have taken to having it for breakfast because it is perfect with a cup of tea, but it could just as easily be a dessert after dinner.
I asked Grace if it would be ok for me to blog this recipe, as it took me a wee while to convert the measurments from American cups to UK cups and then grams, and she very sweetly said I could! Thanks Grace!
Coconut Crusted Sour Cream Pound Cake
18oml soured cream
300g cups self-raising flour
(The original recipe calls for 1tso vanilla essence, I omitted it, but feel free to include it!)
200g soft cheese
300g icing sugar
(again the recipe says to use vanilla, which I didn't)
75g coconut(recipe asks for 100g)
- preheat oven to 325f/190c
- Grease and flour 10 inch cake tin (if not non-stick, also I used a slicone ring mould)
- Cream together butter and sugar
- add in sour cream, and stir till combined
- add flour a bit at a time, alternating with and egg each time (bit of flour - egg - bit of flour) beating well each time
- bake for about 1 hour 20 mins(our oven is fan assisted, so it took an hour)
- remove and leave to cool
- Whilst cake is cooling, blend all butter, icing sugar and soft cheese in a bowl, leave half an hour to firm up
- when cake is cooled, spread on (I did it messy and swirly)
- sprinkle( coat!) with coconut(difficult on the sides, you kind of have to tilt the plate, but its worth it!