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Taro & Coconut Cake | Print |
  • 2 cups hot, peeled and cooked mashed taro
  • 1/4 cup melted butter
  • 1 cup freshly grated coconut
  • 1 cup milk
  • 2 eggs, beaten
  • 1/4 tsp. each ground nutmeg and cinnamon
  • 1/2 cup white sugar
  • 1/2 tsp. vanilla extract

Butter a shallow 8 inch. cake pan. Preheat the oven to 180C/350F. Combine the hot taro with the melted butter, mashing again as you work in the butter. Add the coconut, sugar and beaten eggs, and mix in well. Add the cinnamon, nutmeg, milk and vanilla, and beat all together by hand or with an electric beater for 1 minute. Pour into cake pan and bake for 45 minutes to an hour (or until firm). Remove from oven and cool completely. Sprinkle top with sifted icing sugar if desired. (Flame Tree Cookbook by Sue Carruthers)

 
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