Coconut Rough Cake

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Coconut Rough Cake

Coconut Rough Cake is a traditional Dominican (from the Island of Dominica) recipe for a classic cake made with shredded coconut, coconut cream and coconut milk in a flour, oat and spice base. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Coconut Rough Cake.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Spice Recipes Baking Recipes Cake Recipes Dominica Recipes

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Ingredients:

500g wholemeal flour
160g oats
350g brown sugar
150gf shredded unsweetened coconut
1 tsp vanilla extract/1 vanilla pod
250ml coconut cream
375m coconut milk
1 tsp baking soda
1/2 tsp baking powder
1¼ tbsp ground cinnamon
1¼ tsp freshly-grated nutmeg
1 tsp finely-grated lime zest
4 tbsp of raisins

Method:

Grease a cake tin (a silicone bundt pan is good) or a couple of baking trays with vegetable oil then put aside. Pre-heat your oven to 175°C.

Mix together all the dry ingredients in bowl. Form a well in the centre then pour in the coconut cream and milk.

Either scrape the batter into the cake tin or drop two tablespoons per biscuit onto a baking tray (leave enough room for the biscuits to spread).

Bake for between 15 and 35 minutes (depending on size), until golden brown on top and cooked through.

Allow to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely before serving.