serves
8
prep
10 minutes
cook
1:05 hour
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
1:05
hour
difficulty
Easy
level
Stream free On Demand
Divine Desserts
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 100 g butter, plus extra for greasing
- ¾ cup (185 ml) milk
- 3 eggs
- ¾ cup (180 g) sugar
- 1 tsp vanilla extract
- 1½ cups (225 g) plain flour, plus extra for greasing
- 2 tsp baking powder
- Double cream, to serve
For the topping
- 60 g butter
- 25 ml milk
- 100 g brown sugar
- 50 g shredded coconut
Instructions
- Preheat the oven to 160˚C (standard). Grease and flour a 1.2 litre loaf tin. Heat the butter and milk in a medium saucepan over medium heat until the butter is melted, then remove from the heat.
- Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium – high speed for 6 minutes, or until thick and pale. While the eggs are beating, sift the flour and baking powder together into a large bowl.
- Remove the bowl from the stand mixer, then use a flexible spatula to fold in the dry ingredients and milk mixture in alternating batches to make a thick batter. Transfer the cake batter into the prepared loaf tin. Place the tin onto a lined baking tray and bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the skewer is not clean, bake for a further 5 minutes and re-test.
- In the final 10 minutes of the cake baking, make the topping. Combine the butter, milk and brown sugar in a small saucepan over medium heat. Stir until the mixture comes to the boil, then stir through the shredded coconut.
- Remove the cake from the oven and increase the heat to 200˚C. Spread the coconut topping evenly over the top of the cake and bake for a further 5-10 minutes, or until the topping crisps. Remove the cake from the oven and cool completely in the tin. Slice and serve with double cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Divine Desserts
