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Saint Helena Coconut Rock Cakes
Saint Helena Coconut Rock Cakes is a traditional Saint Helenian recipe for a classic rough tea-time cake that's an island tradition but which contains desiccated coconut rather than the more usual dried fruit. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: Saint Helena Coconut Rock Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
20
Rating: 
Tags : Baking RecipesCake RecipesSt-helena Recipes
These crumbly little cakes containing desiccated coconut are a tea-time and snack favourite on the island of Saint Helena and an alternative to the more traditional fruited rock buns.
Ingredients:
450g Self-raising flour
225g Margarine
115g Granulated Sugar
2 large Eggs, Beaten
100g desiccated coconut
1 tsp Vanilla extract
Method:
Begin by pre-heating your oven to 180C. Line a baking tray with greaseproof (waxed) paper and set aside.
In a bowl, cream together the margarine and sugar until pale and creamy. Sift the flour into a separate bowl then add to the creamed mixture, and using a wooden spoon, combine into a loose crumb.
Beat the eggs, together with the vanilla extract in a separate bowl before blending into the dry ingredients.
Add in the desiccated coconut and using your hands combine until the mixture comes together into a smooth ball.
Using a tablespoon (or larger if you desire) as a rough measuring guide, shape the mixture into rough balls in your hands. Flatten these slightly and arrange on the prepared baking tray (space them so they have room to spread).
Transfer to the centre of your pre-heated oven and bake until firm and golden (about 18-20 minutes).
Remove from the oven and transfer to a wire rack. Note that the cakes will continue to harden into their distinctive 'Rock' crumbly texture as they cool.
